Blistered Green Beans with Tomatoes, Pounded Walnuts and Raw Summer Squash
You eat veggies every day, but you’ve never had them like this before. In her new cookbook, Ruffage: A Practical Guide to Vegetables, chef Abra Berens is reinventing vegetables in all sorts of fascinating ways—but the recipes are still surprisingly easy to pull off.
Next up? Green beans. Instead of boiling them, Berens recommends blistering them, which gives them an entirely new (and extremely delicious) texture and flavor.
“When pan roasting green beans, cook them as fast as possible to blister the skin and keep their bright green color and crunch,” Berens tells us.
They’re ready in about 15 minutes, and they’ll be gone even faster.
1 cup walnuts, toasted
½ bunch parsley, roughly chopped
Zest and juice of 1 lemon
¼ cup olive oil
1 tablespoon neutral oil, like canola
1 pound green beans, stems snapped off
1 pint cherry tomatoes, halved
1 medium summer squash, shaved into paper-thin planks or rounds
1. Place the walnuts in a ziplock plastic bag and bash with the bottom of a frying pan until the walnuts are broken into coarse pieces and have released some oil.
2. Combine the walnuts, parsley, lemon zest and juice, olive oil and a pinch of salt, and stir to combine.
3. Heat the neutral oil until smoking hot and add the green beans with a pinch of salt. Let the green beans blister, then toss to coat, flip and blister the other side.
4. Remove from the heat and toss with the tomatoes and summer squash. Top with the walnut mixture and serve.