Punch-Up Green Beans
Recipe from Kia Damon
Green bean casserole: OUT. Snappy green beans in vinegar with crunchy shallots: IN. It’s not that I
don’t like green bean casserole, it’s just that I don’t like green bean casserole. There are better ways
of preparation that take a fraction of the time. All you need is 6 minutes to trim the beans, make four
knife passes over the garlic, and slice the onion for garnish. Set aside another 7 minutes to cook and
you have a cute side dish in under 15 minutes.
10 mins
15-20 mins
4-6
What You'll Need
Ingredients
- 2 tablespoons olive oil
- 1 1/2 to 2 pounds green beans, trimmed
- 3 garlic cloves, diced
- 2 teaspoons red pepper flakes
- 1 tablespoon Chinese black vinegar
- 1 small white onion
- 1 cup store-bought fried shallots
- Kosher salt
Directions
Step 1
In a large pan, heat the olive oil over medium heat until shimmering. Add the green beans and cook, stirring often, until the flesh begins to shine and blister, about 5 minutes.
Step 2
Toss in the garlic and reduce the heat to avoid burning it. Continue to cook for another 2 minutes. Add the pepper flakes and vinegar and stir to evenly coat.
Step 3
Cut the white onion in half, then again into quarters. Shave one quarter into ultra-thin slices—ideally on a mandoline. Sprinkle evenly over the top and follow with the fried shallots.
Step 4
Taste for salt and serve immediately or at room temperature.
Kia Damon
Kia Damon is a Florida-born chef, writer, host, and recipe developer. Her work has taken her from founding The Supper Club from Nowhere to being Cherry Bombe’s first Culinary Director to her own cookbook Cooking with Florida Water. Her work is a love letter to her roots and an attempt to bring cultures together. The best part? You can taste it.
