Easy Shallot Green Beans
Prioritizing veggies as part of balanced meals is so important for staying satisfied, lean, and healthy!
Here’s one simple and super delicious way to do that! The sautéed shallots add such a yummy sweetness, while the black mustard seeds and garlic give it a little kick.
The trick with green beans is to make sure you don’t overcook them - you want them to still be a little crisp and not mushy. So, follow the instructions, doing the fork test and cold water.
Recipe makes 4 servings
Ingredients
12oz green beans, washed, trimmed
1 tbsp ghee
1 tsp black mustard seeds
2 shallots, diced
2 garlic cloves, minced
1/4 tsp salt
Garnish: slivered almonds
Directions
Cook beans in a 6-quart heavy pot of boiling salted water, uncovered, until crisp-tender, about 6 minutes. To test them, use a fork - there should be a little resistance, but you should be able to pierce the green beans with a fork. When they’re done, transfer them to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
Melt the ghee in a skillet over medium heat. Add the mustard seeds and cook until they begin to pop, then add the shallots. Cook until shallots become soft and begin to brown. Add the garlic, sprinkle with salt, and turn off the heat. Continue to stir for about 30 seconds to let the garlic cook and become fragrant.
In a bowl, toss the green beans and onion mixture together.
Serve topped with slivered almonds.
