Loaded Skillet Green Beans
- 4 slices bacon, chopped
- 2 shallots, sliced
- 2 lbs fresh green beans
- 1/3 cup toasted almonds
- 4 oz feta cheese, crumbled
- 2 tbsp unsalted butter
- 1 garlic cloves, minced
- 1/3 cup seasoned panko bread crumbs
- 1/8 tsp crushed red pepper flakes
Add butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat andwhisk for an additional 30 seconds. Let butter stand for 2 minutes, then add minced garlic and whisk. Add in panko bread crumbs and red pepper flakes. Stir well to coat and combine. Set aside.
Heat a large skillet over medium-low heat and add the bacon and shallots. Cook until the bacon is crispy and the shallots begin to brown, stirring occasionally, about 8-10 minutes. Remove the mixture from the skillet and place it in a bowl while you cook the green beans.
Add the green beans to the skillet. If there is no bacon fat left, add about a tablespoon of olive oil or butter. Cook the beans over medium heat, stirring and tossing occasionally, until they are bright and cooked but still slightly crunchy, about 5-6 minutes. Add the shallots and bacon back to the skillet and toss. Add in toasted almonds and feta. Sprinkle with garlic brown butter breadcrumbs and serve immediately.