I had to put at least one platter out for Thanksgiving that wouldn't cause the health minded eaters to keel over. Nearly everything else included some form of real butter, heavy cream, duck fat, or turkey skin. As much as I wanted to start with bacon in the sauteed green beans, I held off. Let the French haricots vert do their job of adding "healthy" flavor, color and fiber, while looking pretty with diced roasted red bell pepper, minced shallots, and fresh sprinklings of flat leaf parsley. This dish is an easy one to add to your holiday arsenal, especially when served at room temperature, which opens up oven space for other tasty treats.
Holiday Green Beans
1 Tablespoon extra virgin olive oil
2-3 minced shallot cloves (around 1 heaping Tablespoon)
2 pounds green beans, rinsed and with ends removed
1/4 cup diced roasted red bell pepper
1 Tablespoon freshly chopped parsley (buy flat leaf parsley if available)
Coarse salt and freshly ground pepper, to taste
1. Heat up a large wok or skillet to medium high. Add oil, turning the wok by hand so the oil can coat. When oil sizzles, add shallots, and cook for 20 seconds or so. Add green beans and red bell pepper.
2. Continue to stir the mix. The green beans are ready when they start to turn slightly blistered and brown, without burning or turning black.
3. Turn the heat off. Sprinkle the green bean medley with parsley, salt, and pepper. Place the beans on a platter, and serve immediately or later at room temperature.