It’s common knowledge: Green beans are a must on Thanksgiving.
Although the Green Bean Casserole still dominates in some households, with an abundance of farmers’ markets and local gardens, getting fresh beans in Brooklyn is as easy as ever — and they make the perfect side dish for the season.
High in vitamin K and calcium, you can also feel good about having a couple of extra servings of these blistered beans! But be sure to have your fair share of shallots in the mouthful, they really kick the flavor up a notch.
Blistered Green Beans With Fried Shallots
- 1/2 small shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 lemongrass stalk, bottom third only, out layers removed, finely chopped
- 11-inch piece of ginger, peeled and finely chopped
- 3 tablespoons of vegetable oil
- 1 pound of green beans, trimmed
- 11 tablespoons oyster sauce
- Kosher salt
- Store-bought fried shallots (for serving)
Crush the shallot, garlic, lemongrass and ginger in a mortar and pestle to a coarse paste, or cut very finely, and set aside
Heat the oil in a large skillet over medium-high and then lay the green beans out in a single layer. Cook without touching until browned underneath, about 3 minutes. Using tongs, turn the beans over and cook, tossing occasionally, until deeply browned in spots and tender, about 5 minutes. Add the lemongrass mixture and cook, tossing, until fragrant and tender, about 1 minute. Remove from heat. Add oyster sauce, season with salt, and toss to coat.
Transfer green beans to a platter and top generously with fried shallots.