Buttered Green Beans with Shallots & Lemon
Source: Martha Stewart
Total Time: 40 mins
Makes 12 servings
​
Ingredients:
-
Vegetable oil​
-
6 ounces shallots, thinly sliced lengthwise (2 cups)
-
Kosher salt and freshly ground pepper
-
2 lbs green beans, trimmed
-
3 Tbsp unsalted butter
-
1 lemon, halved
Instructions:
-
Heat 1/2 inch oil in a small skillet over medium. While oil shimmers (320 degrees), carefully add 1/3 cup shallots. Cook, stirring occaisionally, until just golden and bubbles stop forming rapidly around shallots (2 to 3 minutes). They will darken and crisp as they cool; do not let darken in oil or they will taste bitter. Transfer to paper towels, season with salt, and let stand until cool and crisp. Fry remaining shallots in batches.
-
Combine beans, butter, and 1/2 cup water in a large skillet. Season with salt and pepper. Bring to a boil over medium-highh, then cook, tossing frequently, until water evaporates, butter begins to brown, and beans are vibrant green and crisp-tender (8 to 10 minutes). If water evaporates too quickly, add more, a few tablespoons at a time.
-
Transfer beans to a serving platter and squeeze lemon over top. Serve with shallots alongside, or top with shallots just before serving.
​