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Chef Aly Romero
Rated 4.5 stars by 6 users
Sides
2 Tbs. extra virgin olive oil
1 lb. green beans, cleaned and trimmed
Salt and pepper
¼ tsp. crushed red pepper flakes
4 Tbs. butter, plus another 2 Tbs. EVOO
1 shallot, thinly sliced
2 garlic cloves, minced
½ lemon, zested and juiced
Heat a skillet over medium-high heat for about 2 minutes, then add in 2 Tbs. EVOO.
Add green beans to the skillet and let sit for a minute before stirring to get a nice char. Add salt and pepper and red pepper flakes.
Give them a shake or a stir and continue cooking for 5-7 minutes until cooked, but still slightly crispy.
In a small saucepan, melt 4 Tbs. of butter over medium-low heat, then add a few Tbs. of EVOO.
Add the sliced shallot and minced garlic and cook for about 3 minutes until translucent, but not browned. Add in lemon juice. Turn off heat and set aside.
Plate the green beans, taste for salt and pepper and adjust seasoning if needed. Top with the Garlic and Shallot Lemon Butter and reserved sprinkling of lemon zest.
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