Shallots And Green BeansShallots belong to the family of chives, leeks, garlic and onions. I think they look like tulip bulbs and taste a lot milder than garlic and onions. They lend a gentle onion flavor to vinaigrettes and are a great substitute for raw garlic that can sometimes be hard to digest.
1 pound of green beans, trimmed
2 large shallots, peeled, sliced
1/4 cup fresh basil leaves, sliced
1 tbsp olive oil
1/2 tsp sea salt
Steam the green beans in a large stockpot in 1 inch of boiling water, 2-3 minutes until crisp tender.
Heat a large skillet over medium-high heat and add the oil. Add the shallots and cook 1-2 minutes, stirring occasionally, until they begin to soften.
Add the green beans and cook an additional 2-3 minutes until the green beans are tender when pierced with a fork. Sprinkle with salt and pepper and top with basil. Serve immediately.
Jennifer specialized in cuisine that is healthy, creative and delicious. She’s an active contributor for food publications, like Yoga Life and several cookbooks, Jennifer is also the contributing chef for Self Magazine and Self Dishes.
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