Best Skillet Charred Green Beans Recipes
SKILLET GREEN BEANS
These green beans couldn't be easier. Made in my favorite cast-iron skillet, they're seasoned with lemon zest and juice, garlic and Parmesan.
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a large skillet over medium-high heat. Add the green beans and garlic and season with salt and pepper. Add the broth. Cover and cook just until the beans are crisp-tender, about 8 minutes.
- Just before serving, stir in the lemon juice. Top with the lemon zest and Parmesan.
CHARRED GREEN BEANS
Steps:
- Toss 1 pound green beans on a baking sheet with 6 smashed garlic cloves, 1/4 cup water and 1 tablespoon olive oil. Roast at 450 degrees F until the beans are tender and slightly charred, about 20 minutes. Toss with 2 teaspoons each chopped tarragon and whole-grain mustard, and salt and pepper to taste.
SKILLET-CHARRED GREEN BEANS
These green beans with bagna cauda flavors make a wonderful accompaniment to any meat, fish or chicken dish. The beans are simple to cook and fairly effortless, so do resist the urge to stir too often. Allow them to sit, caramelize and shrivel to bring out all of their natural sweetness. Anchovies are tossed in at the end for a bright, salty hit that complements the sweet beans and shallots. These beans can be made ahead, and are equally delicious warm or at room temperature.
Provided by Kay Chun
Categories easy, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
- Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
- Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
- Transfer to a serving platter and serve warm or at room temperature.
SKILLET-CHARRED SUMMER BEANS WITH MISO BUTTER
If you don't feel like smoking up your kitchen by charring the beans on the stovetop, try grilling or just blanching them instead.
Provided by Chris Morocco
Categories Bon Appétit Side Summer Green Bean Butter Ginger Vegetarian Healthy Quick & Easy Quick and Healthy Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Sesame
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix butter, miso, chile, and ginger in a small bowl until smooth.
- Heat a large skillet, preferably cast iron, over medium-high. Toss beans with oil in a medium bowl, then transfer to skillet and cook, tossing occasionally, until charred in spots and crisp-tender, about 4 minutes.
- Spread miso butter on a platter. Arrange beans over; their residual heat will melt the butter into a saucy dressing. Sprinkle with sesame seeds and squeeze some lime wedges over.
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