String Beans With Shallots and Walnuts
Tasty and healthful, this side dish is a great accompaniment with your weekday meals and on your holiday table.
- 1 pound of fresh string beans (green beans, or haricot verts)
- 1 clove garlic, minced
- 1 shallot, minced
- 1 tablespoon fresh chives, roughly chopped
- 1/4 cup walnuts, pecans, or pine nuts (pignoli)
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 cups chicken stock (or water and chicken bouillon)
Toast the nuts in a small non-stick pan until fragrant. Set aside.
Bring 2 cups of chicken stock or water to a boil in a medium pot. Add 1 teaspoon of salt. Add the string beans and cook until al dente (still slightly crunchy). Remove string beans to an ice bath to stop the cooking process. Drain when cold.
If you are preparing this dish in advance, you can refrigerate the string beans until you are ready for the next step.
In a saute pan, heat the olive oil until hot. Add the shallots and garlic and cook until slightly golden. Add the cooked string beans to the pan and stir to coat. Season with salt and pepper. Empty the pan into a serving bowl once the string beans have been reheated. Top with the toasted nuts and the chopped chives and serve.
Note: Store unused nuts in the refrigerator or freezer.
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