Saturday, September 15, 2007

Green Beans with Carmelized Shallots

1 pound green snap beans, trimmed
2 Tbsp light butter
4 medium shallot(s), thinly sliced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 tsp lemon zest

Steam green beans until tender, about 5 minutes. Run under cold water for 30 seconds; set aside. Melt butter in a nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden brown, about 5 minutes (add a bit of water if necessary to prevent burning). Add green beans and toss until hot; season with salt and pepper, sprinkle with lemon zest and serve. Yields about 1 cup per serving.

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