Sauté the shallot in olive oil on medium heat until translucent. Add the garlic and sauté until caramelized.
Add the green beans, salt and pepper, and sauté until the beans turn bright green.
Add the vinegar, cover briefly with a lid while the vinegar cooks off, then turn off the heat.
Garnish with preserved lemon, and serve.
Ever wonder why a beautifully-grilled steak and fresh, snappy green beans are such a classic pair? It might be more than the old school French influence—green beans are high in chlorophyll, which can aid in blocking the carcinogenic effects of heterocyclic amines developed when meat is charred at a high temperature. These are the chemicals developed in the ‘burning’ or crust formation on the meat. A causal relationship has been found in consumption of these chemicals and development of some cancers. BUT! Don’t be afraid to cook your meat. Food pairing can be more than for the flavors, some combinations of foods are actually more beneficial when consumed together. So scoop up some greens with every bite of that steak.