Chili Oil + Garlic Green Beans & Crispy Shallots

Place the green beans (ends trimmed) in a pot of boiling water until they turn bright green (roughly 2-3 minutes). Drain them and soak them in cold, icy water to stop them from cooking and softening or wilting. Don’t skip this step, it makes them crunchy. 

Bring a large skillet to medium heat and add the olive oil (or garlic ghee), then add the finely minced garlic and red pepper flakes. Sauté for about 30 seconds, being careful not to burn the garlic. Add the blanched green beans to the skillet and sauté for approximately 5 minutes. Grate and add some lemon zest, and season with sea salt and pepper to taste. 

For the Crispy Shallot topping: Bring a separate skillet to high/medium heat and add your choice of oil (avocado or olive oil). Add the thinly sliced shallots and lower the heat to the lowest setting. Stir continuously until they are crispy and golden brown. If you want to take it a little extra, you can use egg wash and bread crumbs to cover the shallots before frying.