StovetopMexican
Blistered green beans
A hot skillet, garlic, lemon. Not a casserole.
Made it?
15 min · 15 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- green beans, trimmed2 lb
- oil1 tbsp
- garlic cloves, sliced2
- lemon1/2
- kosher saltpinch
Method
- 1
Dry the beans. Hot skillet, oil, beans. Do not crowd. Char 4–5 minutes, toss, 2 more.
- 2
Garlic off the heat so it perfumes, not burns.
- 3
Lemon, salt. They should still snap. Cream-of-mushroom is a different church.
On the plate
With this, try
- With this dish, try making grilled zucchini.
When the meat comes off. Same rest window as asparagus. Lengthwise planks, oil, salt, thyme. Hot grate, marks, still a little bite.
12 min
- With this dish, try making watermelon-feta salad.
Ribs, chicken, lamb, a hot afternoon. Chunks, not balls. Salt the melon. Feta last.
10 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min