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Prep Time:40 minsTotal Time:40 minsServings:8Yield:6 cupsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:8Yield:6 cups
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:8
Servings:
8
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsgrapeseed or avocado oil3tablespoonsextra-virgin olive oil2clovesgarlic, smashed1small sprig fresh rosemary2cupssliced shallots (about 2 large), separated into rings⅛teaspoonkosher salt plus 1/2 teaspoon, divided1 ½poundsgreen beans, trimmed2tablespoonswhite-wine vinegar¼teaspoonlemon zest2teaspoonslemon juice¾teaspoonDijon mustard¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsgrapeseed or avocado oil
3tablespoonsextra-virgin olive oil
2clovesgarlic, smashed
1small sprig fresh rosemary
2cupssliced shallots (about 2 large), separated into rings
⅛teaspoonkosher salt plus 1/2 teaspoon, divided
1 ½poundsgreen beans, trimmed
2tablespoonswhite-wine vinegar
¼teaspoonlemon zest
2teaspoonslemon juice
¾teaspoonDijon mustard
¼teaspoonground pepper
DirectionsHeat grapeseed (or avocado) oil, olive oil, garlic and rosemary in a large skillet over medium-low heat. Cook, swirling occasionally, until the garlic is sizzling but not browned, about 2 minutes. Remove from heat and let stand for 5 minutes. Using tongs, transfer the garlic to a small bowl, leaving the oil in the pan. Discard the rosemary.Add shallots to the pan and cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. Remove from heat. Using tongs, transfer the shallots to a paper-towel-lined plate, leaving as much of the oil in the pan as possible. Season the shallots with 1/8 teaspoon salt.Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl.Transfer the oil from the pan to a mini food processor. Add the garlic, vinegar, lemon zest, lemon juice, mustard, pepper and the remaining 1/2 teaspoon salt. Pulse until smooth.Toss the green beans with the dressing. Serve topped with the shallots.TipsEquipment: Steamer basketOriginally appeared: EatingWell Magazine, November 2019
Directions
Heat grapeseed (or avocado) oil, olive oil, garlic and rosemary in a large skillet over medium-low heat. Cook, swirling occasionally, until the garlic is sizzling but not browned, about 2 minutes. Remove from heat and let stand for 5 minutes. Using tongs, transfer the garlic to a small bowl, leaving the oil in the pan. Discard the rosemary.Add shallots to the pan and cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. Remove from heat. Using tongs, transfer the shallots to a paper-towel-lined plate, leaving as much of the oil in the pan as possible. Season the shallots with 1/8 teaspoon salt.Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl.Transfer the oil from the pan to a mini food processor. Add the garlic, vinegar, lemon zest, lemon juice, mustard, pepper and the remaining 1/2 teaspoon salt. Pulse until smooth.Toss the green beans with the dressing. Serve topped with the shallots.TipsEquipment: Steamer basket
Heat grapeseed (or avocado) oil, olive oil, garlic and rosemary in a large skillet over medium-low heat. Cook, swirling occasionally, until the garlic is sizzling but not browned, about 2 minutes. Remove from heat and let stand for 5 minutes. Using tongs, transfer the garlic to a small bowl, leaving the oil in the pan. Discard the rosemary.
Add shallots to the pan and cook over medium heat, stirring occasionally, until golden brown, about 10 minutes. Remove from heat. Using tongs, transfer the shallots to a paper-towel-lined plate, leaving as much of the oil in the pan as possible. Season the shallots with 1/8 teaspoon salt.
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and steam until tender-crisp, 5 to 7 minutes. Transfer to a large bowl.
Transfer the oil from the pan to a mini food processor. Add the garlic, vinegar, lemon zest, lemon juice, mustard, pepper and the remaining 1/2 teaspoon salt. Pulse until smooth.
Toss the green beans with the dressing. Serve topped with the shallots.
Tips
Equipment: Steamer basket
Originally appeared: EatingWell Magazine, November 2019
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Nutrition Facts(per serving)151Calories11gFat13gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
