My grandmother served Green Beans with Shallots and Hazelnuts for Easter dinner earlier this year, and they were delicious! I adjusted the recipe to make it into an easy weeknight side dish. I make it in small amounts because my kids will only eat green beans with nothing on them. :)
- Steamed Green Beans (1/2 pound)
- 1 Tbsp Olive Oil
- 1 shallot, sliced thinly
- optional: raw or toasted nuts, such as sliced almonds
While the green beans are cooking, heat olive oil over medium heat in a small skillet. Add sliced shallots, stirring often to separate pieces. Watch them carefully, as they get brown and crisp up quickly.
Add warm green beans to pan, stir to combine. Add salt and pepper to taste.
|Marinated Flank Steak, Shallot Green Beans, Brown Rice Pilaf|
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