Tuesday, November 29, 2011

Green Beans with Caramelized Shallots

Here's a simple way to dress up plain ol' green beans. I'm also going to try it with brussels sprouts and broccoli.  And I'm betting the technique of sauteeing and then zapping with a little vinegar will make perfectly wilted cabbage also.

Green Beans with Caramelized Shallots
Makes 4-6 servings. 
Adapted from Southern Living.

1 pound haricots verts (tiny green beans), trimmed (I cheated and used a package of frozen French-cut green beans, cooked according to package directions.)

2 tablespoons butter
1 tablespoon light brown sugar
1 tablespoon olive oil
4 medium shallots, halved lengthwise and peeled
2 tablespoons red wine vinegar

Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.

Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and pepper to taste.

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