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This turned out to be a very delicious side which we served along with some fresh salmon and flash fried broccoli. It comes from NYTimes Cooking and it takes a few steps, but it is worth it.

For this you’ll need: a large bag of green beans (trimmed), 1/4 cup olive oil, x1 large shallot (peeled and roughly chopped), several kale leaves (stems removed and cut into bite sized pieces), 2 Tbsp unsalted butter, 1/2-1 tsp Fish sauce (you can also use 1-2 anchovy fillets, chopped; or some extra salt), 2 Tbsp apple cider vinegar, salt and pepper.

Heat oil in a large skillet over medium heat until shimmering. Add the chopped shallots and fry until turning brown – stirring occasionally – about 2-3 minutes. Using a slotted spoon removed the fried shallots to a paper towel lined plate to drain.

Pour out most of the excess oil (leave about 2-3 Tbsp) into a separate (heat proof) bowl and return the skillet to medium heat. Add the beans into the skillet, add salt and pepper to taste, and then allow to fry until they are just starting to blister – about 3-4 mins – then turn them and fry the other side – another 3-4 minutes.

Add butter and fish sauce and toss well to coat everything and the butter is melted. Add the kale and stir well until wilted – about 2-3 mins.

Remove from heat and stir in the vinegar. Place everything in a serving bowl, scatter the crispy shallots over the top and then drizzle just a little bit of the reserved shallot oil all over, if needed.

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