Buttered Green Beans with Shallots & Lemon

Source: Martha Stewart

Total Time: 40 mins

Makes 12 servings 


  • 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


  1. 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. 

  2. 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. 

  3. Transfer beans to a serving platter and squeeze lemon over top. Serve with shallots alongside, or top with shallots just before serving. 

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