Screaming Skillet Green Beans Food

SKILLET-CHARRED GREEN BEANS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
• Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
• Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
• Transfer to a serving platter and serve warm or at room temperature.

SKILLET GREEN BEANS

Steps:

• Heat the oil and butter in a large skillet over medium-high heat. Add the green beans and garlic and season with salt and pepper. Add the broth. Cover and cook just until the beans are crisp-tender, about 8 minutes.
• Just before serving, stir in the lemon juice. Top with the lemon zest and Parmesan.

SCREAMING SKILLET GREEN BEANS

Steps:

• Wash green beans and pat dry. Snap off the vine end of the bean and place them in a medium size mixing bowl.
• Mince the garlic clove, sprinkle with 1/4 teaspoons of salt and run your knife through it a few more times to create a thick chunky paste-like consistency.
• Add garlic, olive oil, remaining 1/4 teaspoons of salt, and pepper to the green beans. Toss to coat thoroughly.
• Heat a cast iron skillet over medium high heat, either on the stovetop or grill.
• Add green beans to pan and cook 2 minutes until garlic begins to brown, tossing often.
• Add the white wine, toss, cover and allow to cook 90 seconds. Toss, re-cover and cook an additional 90 seconds.
• When the wine in the pan evaporates, add 1/4 cup of water. Continue to cook while covered, tossing every 90 seconds and adding water as needed, no more than 1/4 cup at a time.
• For tender crisp green beans, it should take about 8 minutes total cooking time.
• When the beans are almost done, remove the lid and allow the rest of the liquid to cook off before serving.

BLISTERED GREEN BEANS

Steps:

• Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve.

SCREAMIN' GREEN BEANS

Steps:

• Cook beans in a small amount of boiling water for about 10-15 minutes (or according to package).
• Drain; keep warm.
• Add all ingredients and cook on low until butter has melted and flavors are combined - stir continuously.
• Serve.

SCREAMIN' MEAN GREENS

Steps:

• In a large pot, combine onions, 2 cups water, oil, and jalapenos, if using; bring to a boil over high heat. In batches, stir in greens, allowing greens to wilt between each addition. Add turkey wing, covering it with greens. Season with salt and pepper. Cover, reducing heat to medium-low, and cook, stirring occasionally, just until greens are tender, about 30 minutes; do not overcook greens.
• Remove turkey wing from pot. Pull off meat, discarding skin and bones; chop, and stir into pot. Using a slotted spoon, transfer greens to a serving dish. Serve immediately.