Green Beans with Lemon and Shallots

Yield: 4 Servings


1 ½ tsp sea or kosher salt, divided

1 ½ pounds green beans, stems and ends trimmed

2 Tbsp Flying Olive Garlic, Herbs de Provence, or a Single Varietal of Choice

3 medium shallots, finely minced

3 cloves garlic, finely minced

1 tsp grated lemon zest (zest the lemon first, then squeeze it for juice)

Freshly ground black pepper

2 Tbsp freshly squeezed lemon juice, about 1 lemon

2 Tbsp roughly chopped fresh parsley


Prepare an ice bath in a large bowl with ice and very cold water. Set aside

In a large, wide skillet, bring 2 inches of water and 1 tsp of salt to a boil.

Add the green beans and cook until they are just tender but still bright green, about 6 minutes. Drain and place in the ice bath to stop the beans from cooking any further.

Dry the sauté pan and place it back on the stove on medium-high heat. Add the Flying Olive EVOO of choice and heat for 30 seconds. Add the shallots and cook until they are translucent and beginning to brown, about 2 minute.   Add the garlic and cook until soft, about 1 minute. Be careful not to overcook or burn.

Add the beans, the lemon zest, and the remaining ½ tsp of salt. Cook, stirring constantly, until the beans are well-coated with the shallot-and-garlic mixture. It will take about 5 minutes to heat them through.

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

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

Inspired by a recipe in Modern Mediterranean by Melia Marden. Stewart, Tabori, and Chang, NY, 2013.

Submitted by Barb L.