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Sauteed Green Beans with Shallot Crisps

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 14 mins to 17 mins

Sauteed Green Beans with Shallot Crisps

Directions

  1. In 6-inch skillet heat oil over medium-high heat.* Using a slotted spoon, add half the shallots. Fry 3 to 4 minutes, until crisp and dark golden brown. Remove from oil; drain on double-thickness of paper towels. Cook remaining shallots. Set aside.
  2. Meanwhile, in large pot cook beans, covered, in enough boiling water to cover for 6 to 8 minutes or until crisp-tender. Drain and submerse in ice water to cool quickly; drain well.
  3. Heat a 12-inch skillet over medium-high heat. Add butter and oil, swirling to coat skillet. Add beans. Cook about 5 minutes, stirring frequently, until beans are heated through. Season to taste with salt and pepper. Transfer to a serving bowl and top with shallot crisps. Makes 8 servings.

From the Test Kitchen

*

Test oil by adding 1 shallot slice to oil. When oil sizzles without spattering and shallot is golden, the oil is ready.

Shallots may be prepared up to 2 hours ahead.

Nutrition Facts (Sauteed Green Beans with Shallot Crisps)

  • Per serving:
  • 100 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 4 mg chol.,
  • 18 mg sodium,
  • 10 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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