These garlicky green beans with shallots are a fabulous side dish!
Thanksgiving is a day for being thankful. And I’m so thankful for this recipe.
The rich, garlicky flavor of the browned garlic cloves takes me back a few years to the days of dating my husband. We were eating out a LOT back then (for nearly every meal!) and one of our favorite things to do was to take the Bart train into San Francisco and walk up to The Stinking Rose Restaurant.
I think part of the reason I loved that place so much, aside from all the delicious garlic, was the ambiance. No matter how busy and crowded it was in that tiny eating area, we always felt like we had a secluded spot.
And yes, there was the garlic. Mounds and mounds of amazingly scrumptious garlic. My husband and I fell in love over bowls of garlic and amazingly enough, didn’t fall out of love the next morning when we woke up to clouds of garlic breath hanging in the air. It wasn’t pretty, but it was garlic. Lots and lots of delicious garlic.
So ya, this recipe is a little special for me. And “the-next-day-garlic-breath-issue” aside, there’s just no way to not enjoy this dish.
MORE HEALTHY GREEN BEAN RECIPES:
CLEAN EATING GARLICKY GREEN BEANS WITH SHALLOTS RECIPE:
A wonderfully, garlicky green bean side dish that works for nearly any main course!
- 3/4 lb. fresh green beans
- 10 medium garlic cloves (minced)
- 1 medium shallot (2 cloves - minced)
- 2 tbsp. olive oil (+ extra if needed)
- 1/4 cup fresh, chopped Italian parsley (flat leaf)
- salt to taste
Place the oil and the green beans in a skillet that has a lid. Begin cooking with the lid on.
While the green beans cook, chop the garlic and shallots.
Add the shallots to the pan and cook until they are browned. Then toss in the garlic and continue to cook until they just start to turn a very light brown. (Do not burn your garlic!!)
Cook with lid on, but stir frequently. Cook until the beans reach the level of doneness you like.
At the very end, just before you turn off the heat, stir in the parsley.
Note: The garlic and shallots should become very brown. Not burnt, but very brown. Keep the heat more at the medium level to avoid burning and add oil if necessary.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.