Saturday, January 26, 2019

Blistered Green Beans

The potato is my favorite vegetable. I also like artichokes, radishes, bean sprouts and arugula. And I love these green beans. First, they are shriveled and blackened....and then crowned with garlic, red pepper flakes and capers. I recommend using a cast iron pan to cook these and you must resist the urge to stir. You want to cook them like you would a ribeye steak.

1/3 cup extra virgin olive oil
1 pound green beans, trimmed and patted dry of all surface moisture
Kosher salt
6 garlic cloves, sliced
1 tablespoon capers, drained and chopped
1 teaspoon crushed red pepper flakes


  1. Heat oil in a large skillet over high until shimmering. Add green beans (the dryer they are, the less they will splatter when they hit the oil) and cook, covering skillet as needed if beans are splattering, until browned underneath, about 3 minutes. 
  2. Turn beans with tongs and redistribute so they brown evenly (don’t toss them since hot oil can easily slosh out of skillet if you try to show off). Continue to cook, turning occasionally, until browned all over and tender, about 5 minutes longer. Season with salt. Add garlic, capers, and red pepper flakes. Cook, tossing occasionally, just until garlic turns golden, about 1 minute.
  3. Transfer beans to a platter. Spoon caper-garlic mixture over and pour some oil over, too; season with salt. Serve.

Grogs and Goldie, 1956

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