The combination of Green Beans, garlic, shallots, Pine Nuts, and lemon zest is a delicious side dish.
½ cup (125 ml) Pine nuts
2 lbs (1 kg) green Beans, root end snapped off
1 T (15 ml) extra-light olive oil or grape seed oil
1 large shallot, cut in half and thinly sliced
2 cloves garlic, sliced
2 t (10 ml) lemon zest
Sea salt and freshly ground black pepper
In a deep dry skillet, toast the pine nuts over medium heat until golden.
They can burn quickly so toss or stir them often.
They can burn quickly so toss or stir them often.
Pour into a small bowl and set aside.
In the same skillet add water to about ¼th full.
In the same skillet add water to about ¼th full.
Bring to a boil, add a little salt and then add the beans.
Cover and simmer for 5 minutes.
Drain the beans in a colander and set aside.
In the same skillet, add the oil and sauté the shallot for 3 minutes.
Drain the beans in a colander and set aside.
In the same skillet, add the oil and sauté the shallot for 3 minutes.
Add the garlic and sauté another minute.
Pour the beans back into the skillet with the shallot mixture and heat through while mixing with a spoon.
Pour the beans back into the skillet with the shallot mixture and heat through while mixing with a spoon.
Add the lemon zest and season to taste with salt and pepper.
Scatter on the toasted pine nuts, spoon into a serving bowl, and serve.
Serves 6
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
