Tonight’s Veggie

Blue Lake beans with garlic, shallots, butter, olive oil. That’s it, super simple and delicious. When they’re this good, why mess with them too much?

Slightly amazed I can get decent green beans all year long. 

I snipped the beans and blanched them in salted water until cooked but still snappy. Dropped them in an ice bath to retard the cooking process. Drained them and let them air dry.

In a hot skillet I add one tablespoon of olive oil and the same amount in butter. Added one chopped garlic clove, one chopped shallot. Let them sizzle for a minute and added the beans. Seasoned with salt and pepper, splashed a little white wine (like a teaspoon) on top, and threw them on a platter. 
They were damn good. 

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