I served this with my Mustard Crusted Pork Chops as an easy and simple side. PLUS, it is hard to get my husband, M, to eat vegetables, so making them as attractive (and more like restaurant fare) as possible seems to be a good solution.
Green Beans with Shallots
1/2 lb fresh green beans
2 tsp oil
2 medium shallots sliced
salt and pepper to taste
First you will need to parboil your green beans to be sure that they are cooked through before the saute and that they keep their lovely, vibrant, bright green color.
Trim and rinse green beans. I cut them into 1 inch pieces but you can leave them whole also. Set a pot of water to boil, once it boils add some salt to taste and the string beans. Blanch for 1-3 minutes, dependent on size, drain into colander and rinse with cold water.
Dry out pot and add olive oil over medium heat. Add in shallots, salt and pepper to taste, and stir until just softened. Next add in the string beans and incorporate, add more salt and pepper to taste, if needed. Saute for about 5 minutes and serve.