You will spend time chopping here, between the beans and shallots, so do yourself a favor and do the prep in advance. The cooking takes just a few minutes.
For a simpler ginger-lemon zest version, see the VARIATION, below. And if you think you might miss the taste of a green bean casserole, top either version with a sprinkling of crispy fried shallots or onions.
Zippy Green Beans
Servings: 8 to 12
Make Ahead: The green beans can be cut and blanched up to 5 days in advance; cover with a barely damp paper towel and refrigerate in a zip-top bag.
Ingredients:Kosher or sea salt4 pounds fresh green beans, trimmed and cut crosswise into ½-inch pieces5 tablespoons coconut oil1¼ teaspoons black mustard seed1 cup minced shallotsOne 2-inch piece peeled fresh ginger root, grated½ teaspoon crushed red pepper flakes (see VARIATION, below)Finely grated zest of 1 lemon (optional; see VARIATION, below)Method:Fill a large mixing bowl with cold water and ice cubes.
Boil a large pot of water over high heat. Add a generous few pinches of salt, then the cut green beans; cook for 30 seconds to 1 minute – just until the beans are a brighter shade of green but are still crisp-tender. Drain and immediately transfer to the ice-water bath; drain once they are thoroughly cooled.
Meanwhile, heat the oil in a large saute pan over medium heat. Add the mustard seed; as soon as they start to pop and sputter, stir in the shallots. Cook for about 10 minutes, stirring occasionally, until they are lightly browned on the edges; reduce the heat as needed so they don’t burn or scorch.
Add the ginger and crushed red pepper flakes, then the blanched green beans; toss to coat evenly and cook until just warmed through. Taste, and add salt, as needed.
Serve warm, or at room temperature.
Variation: To make a less-spicy version of these green beans, omit the mustard seed and crushed red pepper flakes; once the shallots are ready, add the green beans and then stir in the ginger and the finely grated zest from 1 large lemon. Cook over medium heat just until warmed through, then taste and season with salt, as needed.
Source: Based on a recipe from Washington, D.C. chef-restaurateur K.N. Vinod.
Nutrition: Nutritional analysis is based on 12, using 1/4 teaspoon kosher salt. Nutrition Calories: 110; Total Fat: 6 g; Saturated Fat: 5 g; Cholesterol: 0 mg; Sodium: 35 mg; Carbohydrates: 13 g; Dietary Fiber: 5 g; Sugars: 6 g; Protein: 3 g.