Green Beans with Glazed Shallots in Lemon-Dill Butter

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lb fresh green beans, trimmed

tablespoons butter

shallots, finely chopped

1/2

teaspoon sugar

teaspoon lemon juice

tablespoon chopped fresh dill weed

1/4

teaspoon salt

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1

In 4-quart Dutch oven, heat 1 to 2 inches water to boiling. Add beans; boil uncovered 8 to 10 minutes or until crisp-tender. Drain; return to Dutch oven.
2

Meanwhile, in 10-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in sugar. Cook 2 to 3 minutes longer, stirring occasionally, until shallots are glazed and brown. Stir in lemon juice, dill weed and salt.
3

Add shallot mixture to green beans; toss to coat.

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Shallots look like mini onions and taste like a mild mix of garlic and onion. You can usually find them near the onions in the produce section of the supermarket.
You can substitute 1/4 cup finely chopped onion for the shallots.

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Nutrition Information

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

1/2

*Percent Daily Values are based on a 2,000 calorie diet.