The Recipes

Charred Green Beans with Shallots

While I served this as a side dish for Thanksgiving this year, they are so outstanding I think that you will find them a fine addition to any meal, holiday or otherwise.  Shockingly enough, these were the first thing to go!

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Charred Green Beans with Shallots


- 2 lb. rinsed and trimmed green beans
- 2 shallots, thinly sliced
- pinch of red pepper flakes
- ½ lemon, juiced
- salt
- pepper
- olive oil

Heat a small pot of boiling water and salt it liberally.  Add the green beans and blanch them for 2-3 minutes.  Remove them to a bowl of ice water.

In a cast iron skillet, heat 2 T. of olive oil.  Add the crushed red pepper to allow it to bloom in the oil.  When the oil is shimmering, add the green beans.  Let them cook for 3-4 minutes and allow a char to develop.  Sprinkle in the shallots and season with salt.  Stir and let the mixture cook for 2-3 more minutes; until the shallots are translucent.  Season with pepper and transfer to a serving dish.  Squeeze the lemon over the top.