by: Alex Snodgrass
Cook Time
25 minutes
Prep Time
10 minutes
Yield
12 servings
@THEDEFINEDDISH
“This green beans recipe is a sneaky favorite on our Thanksgiving table.”
Total Time
25 minutes
Prep Time
10 minutes
Yield
12 servings
summary
This green beans with shallots and crunchy herb panko recipe is a sneaky favorite on our Thanksgiving table. The crisp-tender green beans are cooked down until the shallots get a beautiful jammy texture. The best part? The crunchy herb panko on top! It’s a great take on green-bean casserole with a modern, lightened-up twist.
ingredients
- Green Beans:
- 4 tablespoons unsalted butter
- 1½ cups halved and thinly sliced shallot (about 3 large shallots)
- 4 garlic cloves, minced
- 2 pounds trimmed green beans
- 1½ teaspoons kosher salt
- ½ teaspoon fresh ground pepper
- 1 cup vegetable broth
- Crunchy Herb Panko:
- 1 tablespoon extra virgin olive oil
- ½ panko breadcrumbs
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
directions
Green Beans:
- In a large, deep skillet, melt the butter over medium heat. Add the shallot and garlic and cook, stirring frequently, until the shallots are soft and translucent, about 8 minutes.
- Add the green beans, salt, pepper and broth. Stir to combine then bring the broth to a rapid simmer. Reduce the heat low, cover and cook for 7 minutes.
- Uncover and increase the heat to medium-high. Cook, tossing often, until the green beans are tender, the liquid has reduced almost completely and the shallots are slightly jammy, about 7 more minutes. Set aside.
Crunchy Herb Panko:
- In a medium frying pan over medium-low heat, heat the oil. Add the panko, salt and thyme and cook, tossing often, until the panko is golden brown, 4 to 5 minutes. Watch the panko carefully as it can burn easily. Remove from heat.
- To serve, place the green beans on a platter. Sprinkle the top with the crunchy herb panko topping. Serve and enjoy.
