Friday Finds: String Beans with Lemon & Caramelized Shallots

We're on a bit of a side dish kick this week, I suppose. On Wednesday I shared a smoky and spicy roasted potato recipe with you and today I want to share a light and flavorful vegetable recipe with you.

A few weeks ago I saw a delicious looking summery recipe in a magazine by Melia Marden, author of Modern Mediterranean. I LOVE Mediterranean food and my cooking style often leans that in that direction, so after checking out this book I knew I had to add it to my collection. There are so many great recipes in this book that I didn't really know where to start, but I was looking for some light recipes as we detox from a few days of Texas-size eating and this green bean side dish was the perfect compliment to some grilled shrimp and whole grain rice pilaf. Aside from the beans, the ingredients are simple and you likely have them in your kitchen-- lemons, olive oil, garlic. And it's an easy, healthy, and versatile side dish that you'll love.  Enjoy!

Ingredients:

• 2 1/2 tsp. kosher salt, divided
• 1 1/2 lbs. string beans, stem ends trimmed
• 2 Tbs. extra virgin olive oil
• 3 medium shallots, finely minced *My store was out of shallots-- random, I know. So, I subbed in cippolini onions.
• 3 cloves garlic, pressed or finely minced
• 1 tsp. grated lemon zest, from 1 lemon
• Freshly ground black pepper, to taste
• 2 Tbs. freshly squeezed lemon juice (from approximately 1 large lemon)
• 2 Tbs. fresh parsley, roughly chopped

In a wide saute pan, bring 2 inches of water and 2 tsp. of the salt to a boil.

Add the beans and cook until they are just tender, but still bright green, about 6 minutes. Drain and rinse with very cold water to stop them from overcooking.

Dry the saute pan and return it to medium-high heat. Add the oil and heat for 30 seconds. Add the shallots and cook until they are completely translucent and beginning to brown, about 2 minutes. Add the garlic and cook until it is softened, about 1 minute.

Add the beans, lemon zest, the remaining 1/2 tsp. salt, and pepper to taste. Cook, stirring constantly, until the beans are well coated with the shallot and garlic mixture and are heated through, about 5 minutes.

Add the lemon juice and continue to cook, scraping up browned bits from the bottom of the pan, for about 3 minutes.

Remove from the heat, stir in the parsley, and serve.