Green Beans and Greens With Fried Shallots
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup olive oil
- 3large shallots, thinly sliced
- Kosher salt and freshly ground black pepper
- 2pounds green beans, trimmed
- 4tablespoons unsalted butter
- 4anchovy fillets
- 1large bunch kale or Swiss chard, thick stems removed, leaves torn into bite-size pieces
- 2tablespoons apple cider, white wine vinegar or fresh lemon juice, plus more for seasoning
- Flaky sea salt
Nutritional analysis per serving (10 servings)
196 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 4 grams protein; 376 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
- Step 2
Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.
- Step 3
Add butter and anchovies, and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.
- Step 4
Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.
- To make this recipe vegetarian, omit the anchovies.
Private Notes
Comments
I made these beans tonight in a pre- thanksgiving trial run. They were delicious and I will definitely put them in my rotation as this recipe succeeds in elevating the humble green bean. One discrepancy I noticed is that in her video, Allison Roman starts her sauté with a handful of sliced garlic however there is no mention of garlic in the written recipe. Please advise.
Just made this and if I make it again I will use half the oil and half the butter. I was excited to try it but this was a greasy mess even without adding back the reserved oil. Admittedly I am not a great cook but how do you cook 2 lbs of green beans in a normal-size skillet? I ended up doing the recipe in two batches.
Apple cider? Or apple cider vinegar?
SO BOMB. Do not skip anchovies. In Alison we trust.
I ran out of time on Thanksgiving, so I half-steamed the beans before sautéeing everything together, and it turned out fine. Tonight, a few days later... I followed the recipe with my leftover 8-ozs. green beans and one bunch of chard, and it was a revelation. The beans cooked up faster in the pan than I expected, and the blistering gave them a wonderful depth of flavor. The anchovies and a splash of sherry vinegar brought it all to umami heaven!
This was a hit. Used a bit less oil, as suggested, for the shallots and only needed a tablespoon or so to fry the green beans. I used lemon juice rather than vinegar. Shallots took a but longer to brown and crisp but are a really nice addition.
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