Green Beans With Crisp Shallots

1. 1

   Bring a stockpot of water to a boil and salt it. Fill a large bowl with cold water and lots of ice cubes and keep a colander handy. To trim the beans, snap or cut off the stem end and any brown spots. Cut them into 2?inch pieces or leave them whole.

2. 2

   Add the green beans to the boiling water and cook until they just start to get tender but remain quite crunchy, 3 to 5 minutes depending on the size of the beans. Drain the beans and immediately plunge them into the ice water. Let them sit for a minute to cool thoroughly, then drain them. (You can prepare the beans up to a day before finishing the dish; cover well and refrigerate.)

3. 3

   Put the oil and butter in a large skillet over medium?high heat. When the butter melts, add the shallots and cook, stirring once or twice, until they're golden brown and crisp, 5 to 10 minutes. Transfer the shallots to a plate lined with paper towels. Leave the fat in the pan.

4. 4

   Add the green beans to the skillet, sprinkle with salt and pepper, and cook, stirring occasionally, until the beans are crisp?tender, 3 to 5 minutes. Taste and adjust the seasoning and serve hot or warm with the shallots on top and almonds sprinkled over if you're using them.

* Per serving · 4 servings · Values may vary.