1 lb green beans
2 tsp olive oil
3 large thinly sliced shallots
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
2 tsp grated lemon zest
1/4 cup thinly sliced basil leaves (I never do this, but I’m sure it’s good with it)
lemon wedges, for garnish (If you like to fancy it up)
THREE SIMPLE STEPS!
1. Bring 1/2 inch of water to boil in 10-inches covered nonstick skillet. Add green beans; simmer, covered over medium-low heat until tender-crisp, about 8 minutes. Drain in colander.
2. Heat oil in skillet over medium heat. Add shallots and sugar; cook until softened and golden, about 2 minutes. Add salt, pepper and green beans. Cook, stirring until heated through, about 2 minutes.
3. Remove skillet from heat and stir in lemon zest and basil. Spoon onto serving plate. Garnish with lemon wedges, if desired and serve immediately.
OK, my picture is lame, but I totally forgot to take pictures while I was making it, and before we started eating. This is actually the few we had left over, dumped out of the tupperware I had it in and tossed onto the first plate I grabbed. Despite the lame picture, it really IS SO GOOD!
And since I decided my pics are so horrible, I took a picture of the recipe card picture! LOL!
Now, doesn’t that look SO MUCH BETTER?!?!