Condé Nast House & Garden - - DESIGN NOTES -

Don't rush to shake the pan and toss the green beans be­fore they blis­ter; they need a lit­tle time to char. serves 6

3 gar­lic cloves, finely chopped 3T fresh lime juice

3T white miso

1T co­conut or agave nec­tar 3T vir­gin co­conut oil

680g green beans, trimmed pinch of crushed red

pep­per flakes flaky sea salt and freshly ground pep­per

1/3 cup coarsely chopped co­rian­der

1. Mix gar­lic, lime juice, miso and co­conut nec­tar in a small bowl to com­bine. set gar­lic mix­ture aside. 2. heat oil in a large skil­let over medi­umhigh. add green beans and cook, undis­turbed, un­til be­gin­ning to blis­ter, about 2 min­utes. Toss and con­tinue to cook, toss­ing of­ten, un­til ten­der and blis­tered in spots, 8 to 12 min­utes. 3. re­move skil­let from heat, pour in gar­lic mix­ture, and toss green beans to coat. add red pep­per flakes; sea­son with sea salt and black pep­per. Trans­fer to a plat­ter and top with co­rian­der.

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