Skillet Green Beans
Servings: 6
Whip up an elevated version of a classic side in no time with these beautifully blackened skillet green beans. They are topped with fresh sautéed garlic and capers to bring a salty, warm flavor to a vibrantly green vegetable. Easy to prepare and a joy to eat.
Equipment
- stove
- cast iron skillet
Ingredients
- 1 lb green beans fresh, trimmed
- 2 tbsp avocado oil
- 6 garlic cloves peeled and sliced
- 2 tbsp capers drained and chopped
- 1 tsp crushed red pepper
- ¼ tsp black pepper, ground ground
- ⅛ tsp sea salt, unrefined coarse
- ¼ tsp lemon juiced
Instructions
- Heat oil in large cast iron skillet over medium-high heat until shimmering. Add trimmed green beans, cover and cook about 3 minutes or until the beans are browned on the bottoms.
- Turn the beans with tongs and continue to cook 3-5 minutes, turning occasionally to ensure they brown evenly. Transfer blackened beans to a platter.
- Add garlic, capers and crushed red pepper to cast iron. Cook, stirring often, until garlic turns golden, about 1 minute.
- Spoon mixture on top of beans and sprinkle with sea salt and ground black pepper, then lightly squeeze some lemon juice overtop the whole dish. Serve immediately.
Notes
- Make sure the green beans are as dry as possible before placing them in the hot oil to minimize the splatter.
- Choose a pan that can easily accommodate the beans so they can evenly blacken.
- Watch garlic closely and stir constantly once they are in the pan as they can burn easily.
- If you don't have coarse sea salt, use regular sea salt; just a light sprinkling overtop will be fine.
- If you want to add chopped almonds or walnuts to the dish, add them to the pan with the garlic to lightly toast before using as a topping.
Nutrition
Calories: 71kcal, Carbohydrates: 7g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 133mg, Potassium: 180mg, Fiber: 2g, Sugar: 3g, Vitamin A: 625IU, Vitamin C: 10mg, Calcium: 36mg, Iron: 1mg