Alex Snodgrass' Green Beans with Herb Panko Recipe

by: Alex Snodgrass   |   3 min read

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.