Green Beans with Caramelized Shallots | The Sisterhood of the Shrinking Jeans LLC


I’m always looking for a good side dish. Seems like there are tons of light main dish and dessert recipes out there, so I’m on a mission to find appetizers, snacks, and sides. Stay tuned for some more great recipes. I do try to test out recipes, but with 2 little ones and a husband who works out of town during the week, I don’t always have time to cook from scratch.

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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!

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