This recipe is noisy and fun, but watch the splatters. When the raw green beans hit the hot oil, they spit and sputter and soon become slightly caramelized and brown on the outside; during the cooking and afterward, the insides of the beans will soften.
Preserved lemons are available at Mediterranean specialty markets (including Lebanese Taverna Market, 4400 Old Dominion Dr., Arlington; 703-276-8681) and at the olive bars of some Whole Foods Markets. To make your own, see the recipe for Quick Preserved Lemons at www.washingtonpost.com/recipes. Prepared and stored properly, they will keep for 6 months to 1 year.
Servings: 6 - 8
- 3 to 4 tablespoons canola oil
- 1 pound green beans (stringed if desired)
- Kosher salt
- Freshly cracked black pepper
- 3 medium cloves garlic, cut lengthwise into very thin slices
- 1 tablespoon finely chopped herbs, such as thyme or tarragon
- 1/4 cup preserved lemons, cut into strips (see headnote)
Heat enough oil to cover the bottom of a large skillet over high heat until the oil just begins to smoke.
Add the green beans, and stir or toss to coat evenly; cook for about 4 to 6 minutes, making sure to keep the beans moving so that all sides get browned or slightly caramelized. Season lightly with salt and pepper.
Add the garlic and stir to mix well. Cook, stirring or tossing, for about 4 minutes, until the garlic has softened and browned slightly. Add the herbs and mix well; cook for about 30 seconds, then remove from the heat. Add the preserved lemon and stir to incorporate. Transfer to a large platter; serve hot or at room temperature.
From David Scribner, chef at Surfside restaurant in Glover Park.
Tested by David Scribner.
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