SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC
Crisp-tender green beans are elevated with sweet sauteed shallots and a bit of garlic.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
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GARLIC ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS
Steps:
- Preheat oven to 425 degrees F.
- Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.
GREEN BEANS WITH HAZELNUTS AND LEMON
The hazelnuts and lemon zest add a wonderful light touch. It's a favorite!
Provided by Christina
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
- Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 6.9 g, Fat 6.4 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 5.2 mg, Sugar 1.4 g
ROASTED GREEN BEANS AND SHALLOTS
Wholesome roasted alternative to the classic green bean casserole.
Provided by Autumnswirl
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
- Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 18.7 g, Fat 6.7 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 333.7 mg, Sugar 3.3 g
SAUTEED GREEN BEANS WITH SHALLOTS, ROSEMARY AND HAZELNUTS
Make and share this Sauteed Green Beans With Shallots, Rosemary and Hazelnuts recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
- Drain.
- Rinse green beans with cold water; drain well.
- Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
- Melt butter in heavy large skillet over medium-high heat.
- Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
- Season to taste with salt and pepper.
- Add chopped hazelnuts and toss.
- Transfer green beans to bowl and serve.
Nutrition Facts : Calories 119, Fat 8.9, SaturatedFat 3.3, Cholesterol 12.2, Sodium 47.3, Carbohydrate 9.3, Fiber 3.1, Sugar 3.2, Protein 3
ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS
Steps:
- Preheat oven to 425 degrees F.
- Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture.
GREEN BEANS WITH SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
- Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.
GREEN BEANS, ROASTED WITH GARLIC, SHALLOTS AND PINE OR HAZELNUTS
A lovely recipe found in Fine Cooking. I made it twice, the second time I did not have the hazelnuts and substituted dry roasted pine nuts and it was just as good.
Provided by PetsRus
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Slice the shallots length-wise into ¼ inch slices.
- Put shallots, green beans and garlic in a large bowl, toss with the olive oil and the salt and pepper.
- Transfer to a 10x15 glass or ceramic dish and roast until the vegetables are tender and very lightly browned, stirring once, 18 to 20 minutes.
- In the meantime combine the parsley, nuts and lemon zest in a small bowl.
- Mix with the roasted vegetables and serve.
Nutrition Facts : Calories 204.4, Fat 16.2, SaturatedFat 1.9, Sodium 593.9, Carbohydrate 14.3, Fiber 3.7, Sugar 4.1, Protein 4.1
GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON
Provided by Susan Spungen
Categories Side Thanksgiving Green Bean Tarragon Hazelnut Shallot Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
- In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
- Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.
SAUTEED GARDEN FRESH GREEN BEANS
This is a great way to cook fresh green beans. This recipe is very basic, but can easily be jazzed up with some onions, fresh garlic, mushrooms - let your imagination run wild! This recipe also is very good for fresh asparagus.
Provided by Cookin Ray
Categories Side Dish Vegetables Green Beans
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.
Nutrition Facts : Calories 73.6 calories, Carbohydrate 6.6 g, Fat 5.2 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 458.5 mg, Sugar 1.3 g
SAUTEED GREEN BEANS TWO WAYS
Depending on which roast you're making, the green beans can be sauteed with garlic and shallots to serve with the crown roast of pork or with chili garlic paste to go with the pomegranate-glazed goose.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil, and add salt. Add half the beans, return to a boil, and cook until bright green and just tender, 3 to 4 minutes. Using a slotted spoon, plunge beans into ice water to stop the cooking. Transfer to paper towels to drain. Repeat with remaining green beans. (Blanched green beans can be refrigerated in an airtight container for up to 2 days.)
- For shallot-garlic green beans: Heat oil in a large saute pan over medium heat. Add shallots and garlic, and cook, stirring frequently, until soft and caramelized, 8 to 10 minutes. Add green beans, raise heat to medium-high, and cook until heated through and beginning to brown in places, 3 to 4 minutes. Season with salt. Serve immediately.
- For Asian-style green beans: Heat oil in a large saute pan over medium heat. Add green beans, and cook until heated through, about 2 minutes. Add chili paste and sugar, and stir until well coated. Season with salt. Serve immediately.
GREEN BEANS AND GREENS WITH FRIED SHALLOTS
These delightfully al dente green beans are a quick-cooking nod to the green bean casserole. There is no cream of mushroom soup, but there are fried shallots. Torn leafy greens, briefly sautéed with a bit of butter and a few melted anchovies (which can be omitted for vegetarians), are added to the beans to wilt at the last minute for a very green-on-green side. Depending on what else you're serving, this could almost count as a salad. Be sure to finish with plenty of acid and flaky salt.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.
SAUTEED GREEN BEANS WITH ROSEMARY
Make and share this Sauteed Green Beans With Rosemary recipe from Food.com.
Provided by countrylife
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Add beans to olive oil on medium high in frying pan.
- Add salt & pepper & rosemary.
- Saute for about 25 minutes.
- (Cover and cook for 40 minutes for fresh beans.).
Nutrition Facts : Calories 63.1, Fat 3.5, SaturatedFat 0.5, Sodium 6.5, Carbohydrate 7.6, Fiber 3.7, Sugar 1.5, Protein 1.9
SAUTEED GREEN BEANS W/SHALLOTS, ROSEMARY AND HAZELNUTS
Steps:
- Cook green beans in lg pot boiling salted water until crisp-tender-about 5 mins. Drain. Rinse green beans w/cool water, drain well. Pat dry with paper towels. Melt butter in heavy lg skillet over med-high heat. Add shallots, and rosemary; saute until shallots are tender about 5 mins. Add green beans and toss until heated through. Season to taste with salt and pepper. Add chopped nuts and toss.
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FRENCH GREEN BEANS WITH SHALLOTS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, FrenchTotal Time 20 minsCategory Vegetables & SidesCalories 116 per serving
- Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown.
- Add the beans, salt, pepper and water; bring to a boil. Cover the skillet, reduce the heat to low, and cook for 8 minutes.
- Remove the lid and increase the heat to high. Cook, stirring frequently, until the liquid is evaporated, the beans are tender, and the shallots are jammy, about 6 minutes. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar. Serve warm.
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