GREEN BEANS WITH SHALLOTS AND BUTTER WINE SAUCE
Photography by Angie Norwood Browne
1 lb green beans, stems removed
1 shallot, minced
2 tablespoons butter
2 tablespoons white wine
1/2 teaspoon lemon juice
salt and pepper to taste
Boil a pot of salted water. Cook green beans in the water until they are bright green, and al dente.
Remove quickly from water and shock in a bowl of ice water. Drain, Dry, Reserve for later.
In a saucepan, combine butter and shallots. cook on medium heat until the shallots are transparent but not browned.
Add wine and reduce 1/4 of the way. Add lemon juice. Toss shallots in pan sauce.
Food Styling by Emily Browne