Sunday, July 29, 2012
Skillet Green Beans
Instead of boiling them in water and shocking the beans, I placed a couple of handfuls in a small skillet and added in 2/3 cup water. To that I put in a light sprinkle of kosher salt.
Over low heat I cooked the beans and kept stirring until the liquid had evaporated. This took about 10 minutes or so.
When the liquid was cooked out I added in 1/2 tbsp. of butter and mixed it all up. A good couple of pinches of coarse black pepper and about a tbsp. of panko bread crumb were the last ingredients that I put in the skillet. Cooked and stirred the panko until the crumbs achieved a nice golden brown then plated the dish.