Sauteed Green Beans with Shallot Crisps

By ltrodrigu

Weight Watchers Points = 2 per serving

Ingredients

• 1/3 cup olive oil for cooking
• 5 - 6 shallots, thinly sliced (1/2 cup)
• 2 pounds green beans, trimmed
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• kosher salt
• freshly ground black pepper

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

In 6-inch skillet heat cooking olive oil over medium-high heat*. Using a slotted spoon, add half the shallots.
Fry 3 to 4 minutes, until crisp and dark golden brown. Remove from oil; drain on double-thickness of paper towels. Cook remaining shallots.
Set aside.

Meanwhile, in large pot, cook beans, covered, in enough boiling water to cover for 6 to 8 minutes or until crisp-tender. Drain and submerse in ice water to cool quickly; drain well.

Heat a 12-inch skillet over medium-high heat. Add butter and extra-virgin olive oil, swirling to coat skillet.
Add beans. Cook about 5 minutes, stirring frequently, until beans are heated through. Season to taste with salt and pepper. Transfer to a serving bowl and top with shallot crisps.

*Tip: Test oil by adding 1 shallot slice to oil. When oil sizzles without spattering and shallot is golden, the oil is ready.

Make Ahead: Shallots may be prepared up to 2 hours ahead.