Green Beans with Caramelized Shallots

Green Beans with Caramelized Shallots

From Weight Watchers
(old) Points Value: 1

• 1 pound(s) 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.

Christy’s modifications and tips:

• I highly recommend using the shallots called for in this recipe. Shallots, a cross between garlic and onions, have a very delicate, but distinctive flavor. (Wow, that almost sounded chef-like. Trust me, I’m no chef!) Once when I didn’t have shallots on hand, I used a little garlic and it was a bit strong. I would opt for some onions instead, if you have too.
• I have also used olive oil in place of light butter and the results were fine!
• It’s fine without the lemon zest, if you don’t have a lemon on hand. Although it does add a nice flavor!
• If I pick the shallots out, my 5 year old son, BJ, loves these green beans. He’s all about his veggies being crisp and not overdone!