Sautéed Green Beans, Smoked Almonds, Shallot Confit & Preserved Lemon

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

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]

Europe
Americas
Italy
United States
Side dish
Preserve
Gluten-free
Vegan
California
Venice
Mediterranean

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