I was having a little pre-Thanksgiving meltdown last night about side dishes. First, let me mention that we are having TWO dinners this year, one at my sister-in-law's-sister-in-law's house (yes, that's correct), and one at our house on Saturday. See, hubs and I agree that one of the best things about Turkey Day, besides family and friends, are the leftovers.
Now going to someone else's house for Turkey Day is great, but no leftovers at home! So, we're having our own throw down with some friends on Saturday. So, back to the side dishes...
I always find myself in a rut about vegetables. There's always so many rich, gravied, smothered, and sugared things on the table for Turkey Day already, and I like to keep a few things simple. I panicked. I was already making roasted beets and butternut squash, and I was CERTAINLY not going to have a nasty, green bean casserole.
Then I remembered Ina. I have every one of her cookbooks, and every one of her recipes are pure, simple, let-the-food-shine-through gold.
Have a happy, safe, and wonderful Thanksgiving!
Green Beans with Shallots
Recipe sourse: Family Style by Ina Garten
1 lb. fresh green beans, cleaned
3 shallots, sliced thin
2-3 tablespoons of butter
Kosher salt to taste
Pepper to taste
Blanche the green beans in boiling water 2-3 minutes, then plunge into cold water to stop the cooking process. In a sautee pan, melt the butter and sautee the shallots over medium/high heat until they start to caramelize, toss the green beans with the shallots just enough to reheat. Season with salt & pepper, serve hot.