Name: Sautéed Green Beans, Smoked Almonds, Shallot Confit & Preserved Lemon
Yield: Serves 4 to 6 as a side dish
Cuisine: American
Ingredients: Juice of ½ lemon; ½ cup [120 ml] Vegetable Stock; ¼ tsp aged balsamic vinegar; 10 oz [280 g] green beans, stem ends trimmed; ¼ cup [55 g] Shallot Confit; 3 Tbsp Shallot Oil or olive oil; ¼ cup [30 g] smoked almonds, coarsely chopped; Kosher salt; Freshly ground black pepper; 1 Tbsp minced Preserved Lemons, rind only

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

If your green beans are large and sturdy, blanch them before sautéing, but if you happen upon some young and tender haricots verts, simply toss them into the hot pan without bothering to cook them first.

Ingredients

3 Tbsp Shallot Oil or olive oil
10 oz [280 g]

Method

In a large frying pan over medium-high heat, warm the shallot oil until hot but not smoking. Add the green beans to the hot pan, season with salt and pepper, and cook until the beans begin to blister, about 2 minutes. Add the shallot confit, smoked almonds, and preserved lemon rind and continue cooking until all the ingredients are heated through, about 1 minute longer. Add the stock, bring to

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Ingredients

Method

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