Green Beans with Shallots and Clementine Zest

Ingredients

• 2 teaspoons grated clementine zest (about 2 clementines)
• 3 small shallots, thinly sliced (about 1/2 cup)
• 1 ½ pounds fresh green beans, trimmed and halved
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 tablespoon unsalted butter
• ¼ teaspoon freshly ground pepper

1. Fill a 4 1/2- to 5-quart stockpot halfway with water. Bring to a boil over high heat. Fill a bowl with cold water and several cups of ice. Add green beans to boiling salted water. Cook 3 to 5 minutes or until al dente. Drain and shock beans immediately in the ice bath. When cool, drain and pat...

View full recipe at My Recipes