Sauteed Green Beans With Apples and Shallots
These sauteed green beans make for the perfect side dish to any dinner. The natural sweetness of Michigan Apples adds a new flavor to regular green beans.
Created by Lori Yates.
Recommended Apple Varieties:
Gala, Honeycrisp
INGREDIENTS:
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 pound fresh green beans, trimmed
- 1/4 cup water
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon ground black pepper, divided
- 2 small Michigan apples (such as Honeycrisp or Gala), cored and diced
- 2 medium shallots, thinly sliced
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh thyme leaves
SERVING SIZE:
6
INSTRUCTIONS:
- Heat 1 tablespoon butter and oil in large skillet over medium heat. Add beans and water. Cover skillet and cook 4 to 5 minutes or until beans are bright green and almost tender. Remove lid, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook 3 to 4 minutes longer, stirring occasionally, until all water has evaporated and beans are lightly browned in spots. Transfer beans to a serving platter and cover to keep warm.
- In same skillet, heat remaining tablespoon butter over medium-high heat. Add apples and shallots and cook 6 to 8 minutes or until apples are golden brown and tender, stirring frequently.
- Stir in lemon juice, thyme and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and remove from heat.
- Spoon apple mixture over beans and serve immediately.
