Very Green Bean Salad with Shallots
Get those little kitchen helpers trimming the beans for you! You might just catch them eating the crunchy fresh beans raw. They will like tearing up the greens too!
For anyone who loves the briny flavor of anchovies –feel free to crush 2 or 3 and add to the butter in step 3.
½ cup olive oil
3 large shallots, thinly sliced
Kosher salt and freshly ground black pepper
2 pounds green beans, trimmed
4 tablespoons unsalted butter
1 large bunch kale or Swiss chard, thick stems removed, leaves torn into bite-size pieces
2 tablespoons apple cider, white wine vinegar or fresh lemon juice, plus more for seasoning
Flaky sea salt
Directions
1. Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
2. Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.
3. Add butter and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.
4. Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve
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