Steamed Or Boiled Green Beans

Ingredients

• 1 pound green beans
• Hide ingredients for (2 tablespoons extra-virgin olive oil, butter, Brown Butter, or up to ¼ cup vinaigrette) 1 (2 tablespoons extra-virgin olive oil, butter, Brown Butter, or up to ¼ cup vinaigrette) (opens in new tab) (2 tablespoons extra-virgin olive oil, butter, Brown Butter, or up to ¼ cup vinaigrette)
• Salt and black pepper to taste
• Hide ingredients for (¼ cup Buttered Bread Crumbs) 1 (¼ cup Buttered Bread Crumbs) (opens in new tab) (¼ cup Buttered Bread Crumbs)
  • 4 tablespoons (½ stick) butter, olive oil, or a combination
  • (1 or 2 garlic cloves, lightly smashed)
  • 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
  • ½ teaspoon salt

  Sub-recipe steps

  1. Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
  2. If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
  3. Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
  4. Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.
• (2 to 4 slices cooked bacon or pancetta, crumbled)
• (2 tablespoons chopped parsley, basil, tarragon, chives, or a combination)
• (Toasted chopped almonds, hazelnuts, or peanuts)
• Hide ingredients for (Crispy Fried Shallots, Sautéed Mushrooms, or Sautéed Onions) 1 (Crispy Fried Shallots, Sautéed Mushrooms, or Sautéed Onions) (opens in new tab) (Crispy Fried Shallots, Sautéed Mushrooms, or Sautéed Onions)
  • 1 inch vegetable oil
  • 4 large shallots, peeled and sliced into thin rings
  • ½ cup cornstarch or flour
  • Salt
  • (Curry powder)

  Sub-recipe steps

  1. Heat to 325°F in a small heavy saucepan: 1 inch vegetable oil
  2. Toss together in a bowl: 4 large shallots, peeled and sliced into thin rings; ½ cup cornstarch or flour
  3. Separate the shallot rings as you toss them. Fry the shallots in several batches until golden. Remove with a spider or slotted spoon to a plate lined with paper towels and immediately sprinkle to taste with: Salt; (Curry powder)
  4. Once cool, they will keep for a month at room temperature in a tightly covered container, although they are best when used immediately.