This is one of Jo's go-to-recipes for new salt flavor
testing. When determining how a new flavor is going to behave when the heat hits it, she starts with this simple and easy side dish classic. Jo loves the Mediterranean Citrus and Shiitake Cremini for the buttery quality they
add. (The rest of us feel like you shouldn't sleep on Thai Ginger Lemongrass and Lemon Thyme!)
Salt early and often on this recipe--every time you do, the salt will capture a green bean flavor as it is cooking. The finished product won't be over-salted; instead, it will be the best green beans you've ever had!
PRO TIP: Choose the fat to best match your salt. Jo likes coconut for citrus flavors and olive oil for the more robust flavors of mushrooms. But your taste bud (and what's in your pantry!) should be your guide!
INGREDIENTS
- 3/4 tablespoon coconut or other fat
- 1/2 lb cleaned green beans (Jo loves them as evenly sized as possible)
- 1 teaspoon MEDITERRANEAN CITRUS or SHIITAKE CREMINI salt
DIRECTIONS
- Heat coconut or olive oil in skillet
- Add green beans
- Sauté on medium high for 5 min tossing frequently
- SALT w/pinch MEDITERRANEAN CITRUS or SHIITAKE CREMINI salt
- Sauté, covered, on medium for 15-18 min, or until tender, tossing 3-4 times
- SALT w/pinch MEDITERRANEAN CITRUS or SHIITAKE CREMINI (again)
- Sauté on high for 3-5 min, watching closely, until beans are blistered.
- Finish w/pinch MEDITERRANEAN CITRUS or SHIITAKE CREMINI salt