Green Beans and Greens With Fried Shallots
These delightfully al dente green beans are a quick-cooking nod to the green bean casserole. There is no cream of mushroom soup, but there are fried shallots. Torn leafy greens, briefly sautéed with a bit of butter and a few melted anchovies (which can be omitted for vegetarians), are added to the beans to wilt at the last minute for a very green-on-green side. Depending on what else you’re serving, this could almost count as a salad. Be sure to finish with plenty of acid and flaky salt.
- Total:
- Serves: 8 persons
Ingredients
- ½cup olive oil
- 3large shallots, thinly sliced
- Kosher salt and freshly ground black pepper
- 2pounds green beans, trimmed
- 4tablespoons unsalted butter
- 4anchovy fillets
- 1large bunch kale or Swiss chard, thick stems removed, leaves torn into bite-size pieces
- 2tablespoons apple cider, white wine vinegar or fresh lemon juice, plus more for seasoning
- Flaky sea salt
Instructions
Step 1
Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.Step 2
Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.Step 3
Add butter and anchovies, and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.Step 4
Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.