String Beans and Shallots

String Beans with Shallots

(from Barefoot Contessa "Family Style")

1 pound French string beans (haricots verts), ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes.
Drain immediately and immerse in a bowl of ice water.
Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot
and saute the shallots on medium heat for 5-10 minutes, tossing occasionally, until
lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon
salt and the pepper, tossing well. Heat only until the beans are hot.

(*Note: If using regular string beans, blanch for about 3 minutes, until they're
crisp-tender).

Thank you, Ronda!

Cabbage Ideas

3 Easy Ways to Prepare Both Green and Red Cabbage:

STEAM IT.
Chop the cabbage in half, cut into wedged chunks, and steam. Salt and serve.

SQUEEZE IT.
Chop cabbage head in half. Using a very sharp knife, thinly slice long shreds of cabbage. Sprinkle sea salt liberally over shreds. Using your hands, massage the salt into the cabbage shreds until it all becomes tender. Alternatively, let salt sit on cabbage overnight to tenderize it.

One way I like to flavor this cabbage once it is tender is with olive oil, cumin powder, cumin seeds, and lime juice (if I have it). Makes a great salad addition to Taco Night!

SAUTE IT.
Thinly sliced cabbage can be sauteed in hot olive/ coconut/ peanut/ or sesame oil. Consider adding garlic, onions, carrots, peppers, parsley into the saute pan for a hot salad or as a tasty pairing with soba noodles.

More flavor options to add to this dish include: peanut butter, soy sauce, lime juice, cilantro, Bragg's Amino acids, apple cider vinegar, and sesame seeds.