recipes

 
 

Regional

Seasonal

Sustainable

Convivial

    GRILLED GREEN BEANS WITH LEMON ZEST

1/4 cup olive oil

2 to 3 cloves of garlic, crushed or minced to a paste

1 to 2 teaspoons red pepper flakes (optional)

1 teaspoon cumin seeds, whole or crushed in a mortar and pestle (optional)

1 pound green beans, stem ends picked (if you don’t have a grill pan, substitute asparagus)

1 lemon for zesting

Salt to taste


Start a fire a half hour before cooking your beans (you may be cooking other stuff on the grill, so just know that you’ll need ten minutes of medium-high to high heat for the beans.


Combine olive oil and garlic in a bowl (as well as the red pepper flakes and cumin if using). Swirl the oil around with your fingers to distribute the garlic (and other seasonings).  Add the green beans and toss by hand till they’re uniformly coated.  Put them in your hot grill basket or on the hot grate and cook till they’re gorgeous and tender.


Remove to a serving dish, season with salt and finish with freshly grated lemon zest (I use a Microplane, which I love).


from Michael Ruhlman



RETURN TO THE RECIPES LIST