Sautéed Green Beans
- 4 shallots
- 1 teaspoon salt, plus more, to taste
- 1 pound green beans, stems snapped off
- 1 tablespoon butter
- 1 tablespoon balsamic vinegar
- Freshly ground pepper, to taste
Be sure an adult is nearby to help.
Fill a large saucepan half full with water. Place over high heat and bring to a boil.
Cut off the stem ends of the shallots. Cut each shallot in half lengthwise. Peel off and throw away the papery outer skin. Slice the shallots thinly lengthwise.
Cook the beans
When the water is boiling, add the 1 teaspoon salt and drop in the green beans. Boil the beans until they are bright green and just tender, 3 to 5 minutes.
Set a colander in the sink. Ask an adult to help you pour the beans into the colander. Rinse the beans with cold water until they are cool, then drain again.
Cook the shallots
Put the butter in a fry pan over low heat and let it melt. When the butter foams, add the shallots and cook, stirring with a wooden spoon, until they are very soft and beginning to brown, 10 to 15 minutes. Add the vinegar and stir for another minute until the shallots are coated.
Mix it together
Add the drained beans to the fry pan. Increase the heat to medium and cook, tossing with the tongs, until the beans are heated through, about 1 minute. Taste and season with salt and pepper. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Fun Food, by Stephanie Rosenbaum (Simon & Schuster, 2006).