• Heat a large skillet over medium-low heat and add the bacon and shallots. Cook until the bacon is crispy and the shallots begin to brown, stirring occasionally, about 8 to 10 minutes minutes. Remove the mixture from the skillet and place it in a bowl while you cook the green beans.
• Add the green beans to the skillet. If there isn’t any bacon fat left, you can use butter or olive oil (about a tablespoon) to toast the beans. I find that the beans are seasoned enough with the bacon flavor and feta, but you can add some salt and pepper here if you like. Cook the beans over medium heat, stirring and tossing occasionally, until they are bright in color and cooked – but still slightly crunchy – about 5 to 6 minutes. Add the shallots and bacon back into the skillet and toss. Toss in the toasted almonds and feta.
• Sprinkle with the garlic brown butter bread crumbs and serve immediately.

garlic butter breadcrumbs

• Add butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. (for more step by step photos of browning butter, click here) Let butter stand for 2 minutes, then add in minced garlic and whisk. Add in panko and pepper flakes and stir well to coat and combine. Set aside.