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?
Honestly, this is not good! I made for thanksgiving and this dish is just not interesting or tasty. Also, it takes way longer than 20 mins.
Found yellow pole beans at the farmers market this week. Incredible color contrast with rainbow chard; a feast for the eyes and the belly. Highly recommend if they’re at your grocery or farmers market. I always make half the recipe even for Thanksgiving as it’s easier to manage in the pan and we’re only feeding 6-8 people. The original recipe is enough for gatherings of 10 plus.
SO BOMB. Do not skip anchovies. In Alison we trust.