Sunday, January 31, 2016

Green Beans with Feta and Crispy Shallots

This is one of of those simple side dishes that kind of sneaks up on the main event and steals the show! It's inspired by a traditional dish that was always at my family's Thanksgiving feast - steamed and chilled green beans with chevre and sliced almonds - but since there were an abundance of shallots in the veggie bin, I decided to fry them up in super hot oil and make some crispy toppings for these steamed beans.

For years I resisted the idea of being "fancy" with my meals, but slowly I have given in to the wonders of garnishes and sauces - they really do make the meal feel special and don't require that much extra effort. Here making the crispy shallots was simple and quick, my kind of garnish!

In our house feta and chevre are always on hand, so why not gild the lily! Crunchy, creamy, green bean deliciousness awaits you!

Green Beans with Feta and Crispy Shallots
(serves 2)

1/3 lb green beans, washed and stem end trimmed
1 shallot, sliced in rounds and patted dry
olive oil to coat the bottom of your skillet
1 tablespoon feta

In a cast iron pan heat the oil on high heat for 2-3 minutes until it shimmers. Add the shallots, breaking up the pieces so that they don't fry together. Fry until golden, keeping in mind they will continue to cook after you remove them from the oil; don't let them burn! Drain on paper towels and set aside. Rinse out the pan and return to stovetop and place beans in water just to cover. Bring water to a boil and cook 2 minutes. Remove beans (they should still be firm but continue to cook after removing) and sprinkle with feta and crispy shallots and serve.


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