Caramelized Green Beans
Sizzle up a side dish - by leaving it to sizzle. Green beans, caramelized low and slow, and dolled up with a variety of accents, add extra punch to your meal. The original recipe came from Better Homes & Gardens, and uses ginger and dill. Make it for special meals, or any day when you feel special.
More super sides; Moroccan Spiced Roasted Carrots, Sauteéd Asparagus & Peas, Roasted Root Vegetables with Chermoula.
Serves: 4
Time: 55 minutes (including 15 minutes prep.)
Ingredients
3 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
1/2 pound mushrooms, sliced (optional)
1 small shallot, minced or equivalent amount of onion or leek
3 garlic cloves, minced or smashed
Kosher salt and freshly ground black pepper
3/4 teaspoon sugar
Finely grated zest and juice of 1/2 of a lemon
Method
In an extra-large stainless-steel or cast-iron skillet melt the butter over medium heat until bubbling. Add the green beans and mushrooms (if using) and toss well to coat.
Add shallot and garlic. Season with a big pinch of kosher salt and freshly ground black pepper.
Reduce the heat to medium-low and cook, tossing frequently, until beans and mushrooms are darkened in colour, slightly wilted, and caramelized, 35 to 40 minutes. Some of the green beans may be darker and softer than others; that's okay.
Sprinkle in the sugar and cook another minute to dissolve. Remove the pan from the heat and stir in the lemon zest and juice. Season to taste with more salt and pepper. Serves 4.
Sizzle up a side dish - by leaving it to sizzle. Green beans, caramelized low and slow, and dolled up with a variety of accents, add extra punch to your meal. The original recipe came from Better Homes & Gardens, and uses ginger and dill. Make it for special meals, or any day when you feel special.
More super sides; Moroccan Spiced Roasted Carrots, Sauteéd Asparagus & Peas, Roasted Root Vegetables with Chermoula.
Serves: 4
Time: 55 minutes (including 15 minutes prep.)
Ingredients
3 tablespoons unsalted butter
1 1/2 pounds green beans, trimmed
1/2 pound mushrooms, sliced (optional)
1 small shallot, minced or equivalent amount of onion or leek
3 garlic cloves, minced or smashed
Kosher salt and freshly ground black pepper
3/4 teaspoon sugar
Finely grated zest and juice of 1/2 of a lemon
Method
In an extra-large stainless-steel or cast-iron skillet melt the butter over medium heat until bubbling. Add the green beans and mushrooms (if using) and toss well to coat.
Add shallot and garlic. Season with a big pinch of kosher salt and freshly ground black pepper.
Reduce the heat to medium-low and cook, tossing frequently, until beans and mushrooms are darkened in colour, slightly wilted, and caramelized, 35 to 40 minutes. Some of the green beans may be darker and softer than others; that's okay.
Sprinkle in the sugar and cook another minute to dissolve. Remove the pan from the heat and stir in the lemon zest and juice. Season to taste with more salt and pepper. Serves 4.