blistered beans on a blustery day

Blistered beans on a blustery day. Repeat five times. Fast. This bitter cold, snowy morning called for a highly charged ,sizzling hot vegetable dish. Quite sure that my family would be trudging home in some serious snow later today, I wanted to give them a strengthening dish for breakfast. I chose green beans, high in protein, cooked in extra virgin olive oil, a good-cholesterol, strengthening fat. They ate it up.

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serves 4

INgredients

6 ounces green beans

1 clove garlic

1 Tablespoon EVOO (Extra Virgin Olive Oil)

1 teaspoon + a pinch sea salt

2 mandarinquats (hybrid of a mandarin orange and a kumquat)

Process  Peel the garlic and slice it into thin rounds.

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Set aside. Trim the tough brown ends of the string beans.

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Wash the beans well. Fill a medium to large pot with water and a teaspoon of sea salt, cover and bring to a boil. When water is rapidly boiling, drop in the string beans to blanch them. As soon as they rise to the top, remove them with a wire mesh skimmer. Set them aside. Heat a cast iron or stainless steel skillet for about 45 seconds. Pour in the olive oil and let it heat in the pan for 10-20 seconds. Add the garlic to the pan to flavor the oil.

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When the garlic is brown, remove it from the pan and add the green beans. They will sizzle and blister on contact with the hot oil; use cooking chopsticks to turn them to blister them on all sides.

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When their skin begins to shrivel and they are a golden brown, remove them from the pan and arrange on individual plates.

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Quarter the mandarinquats and arrange a few sections on each plate.

©Nancy Wolfson-Moche 2014