Sautéed Green Beans
Sautéed Green Beans
Growing up, green beans were my least favorite vegetable. My mother served them boiled from a can, and they were just awful. In culinary school, we spent a week just cooking different vegetables as side dishes. It was a revelation. The recipe I learned for green beans is below. Now I make them for my mother during the holidays.
Servings
6-10
Prep time
20 min
Ingredients
- Fresh green beans
- ¾ - 1 cup salt
- 1 - 2 tsp olive oil
- 1 shallot, minced
- 2 oz. bacon, cut into tiny pieces
- Chicken stock
- 1 tbsp salted butter
- Salt and pepper
Preparation
Boil water, and add salt.
While you're waiting for the water to boil, wash and drain the beans. Cut the bottoms and tops from the beans (“top & tail”).
Cook in boiling water for 3–4 minutes. When beans are 3/4 cooked, blanch in cold water.
Heat 10” skillet and render the bacon. Remove all but one tablespoon of the bacon grease. Add shallots to bacon grease to soften/sweat. Add the green beans to the pan and sauté until they are cooked through.
Finish with a tab of butter and season with salt and pepper to taste.
Source: The Cast Iron Chef. © Copyright 2020 The Cast Iron Chef, Inc.
