Green Beans with Purple Shallots and Crispy Panko
Simple green beans get dressed up for the holidays with a crispy, buttery panko and shallot topping.
1 lb green beans, cleaned, with ends removed
3 Tbsp unsalted butter
½ cup plain panko
1 Tbsp Purple Shallots
Robusta Black Peppercorns, to taste
salt, to taste
Boil green beans in a pot of salted water for 3-5 minutes, until crisp-tender. Drain and rinse in cold water (or plunge in ice bath).
Heat butter in a pan over medium-low heat. When melted, add the shallots. Stir, about 1 minute, being careful not to burn the shallots.
Add panko, salt and pepper to the pan. Stir until panko is lightly golden, 3-5 minutes.
Add the drained green beans back into the pan and toss to combine and warm through, about 1 minute. Taste and adjust seasoning.
Top with a bit of grated Parmesan or a little squeeze of lemon, if desired. Serve immediately.