- 2 pounds fresh green beans, trimmed and cleaned
- 6 Tablespoons Challenge Butter
- ½ cup thinly sliced shallots
- 2 teaspoons lemon juice
- 1 teaspoon zest from a fresh lemon
- salt and pepper to taste
1Place beans in a large microwave-safe bowl or casserole dish and cover. Microwave for 5-7 minutes, or until desired doneness is reached. Remove from the microwave and immediately cover with ice water to stop cooking and retain bright green color. Once cooled, drain off water. Note: If desired, beans can be steamed or boiled in water until desired doneness is reached.
2Place the butter in a skillet over medium heat. Add the shallots and sauté for about 4-5 minutes, or until the shallots are brown, and the butter is fragrant and light brown in color. Add the beans, salt and pepper to taste, and sauté briefly to warm through. Sprinkle with lemon juice and zest.
!To make this dish ahead, beans can be cooked and placed in refrigerator 3 days prior. On day of serving, cook shallots in butter and reserve. When ready to serve, place beans in pan with cooked shallots and browned butter over medium-low heat, stirring until warmed through. Add lemon juice and zest. Season with salt and pepper. If fresh green beans are not available, you can substitute frozen. Follow directions on package when cooking beans and make the rest of the recipe as noted.