Green Beans and Greens With Fried Shallots
Published November 12, 2019
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Amy Elise Wilson.
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup olive oil
3 large shallots, thinly sliced
Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
4 tablespoons unsalted butter
4 anchovy fillets
1 large bunch kale or Swiss chard, thick stems removed, leaves torn into bite-size pieces
2 tablespoons apple cider, white wine vinegar or fresh lemon juice, plus more for seasoning
Flaky sea salt
Nutritional analysis per serving (8 to 10 servings)
12 grams carbs; 14 milligrams cholesterol; 196 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 4 grams fiber; 376 milligrams sodium; 4 grams protein; 5 grams sugar
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?
The Thanksgiving side context aside, this is a really smart way to add depth and umami to greens quickly. Anchovies do the work of ham hock; cider vinegar subs for pepper vinegar. As a Southern collards snob, I’m a fan!
I made this to serve as a side for my New Years Eve dinner for 12 guests, paired with roasted tenderloin and a gratin of potato and celery root. I doubled the green beans and got three bunches of chard. I cut down on the butter by half. I forgot to sprinkle flaky salt, but I really didn’t miss it, as there was plenty of salt in the morel gravy and the gratin. Very nice recipe and will make again. I’m lucky I had a large stainless rondeau braiser given the quantity.
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.