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!
Charred Green Beans with Shallots
- 2 lb. rinsed and trimmed green beans
- 2 shallots, thinly sliced
- pinch of red pepper flakes
- ½ lemon, juiced
- 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.