|Green Beans or Brussels Sprouts with Brown Butter and Pecans
2 pounds green beans or brussel sprouts, trimmed
1 stick of butter, cut into TBS
1/4 cup shallots, minced
1/2 cup chopped roasted pecans
1 TBS lemon and/or orange zest
sea salt flakes and freshly ground pepper to taste
Bring a large pot of salted water to boil. Add the trimmed veggies and simmer until just turning tender – remove one, cut and taste to be sure. Drain and toss with the shallot and pecan butter and serve immediately. If serving later...drain pot, rinse veggies with cold water, and place in ice water, this will stop cooking and maintain bright colors. Reserve until ready to use.
In a large skillet over med-high heat, melt the butter. Add the shallots and pecans; cook, stirring and staying attentive until the butter becomes slightly nutty and smells nutty; be careful, it’s easy to burn! Add the beans, toss to coat. Cook until the beans are warmed through, about 3 minutes. Add zest, and season to taste with lemon juice, salt and pepper.
Chef Michaelangelo (mick) Rosacci