Fish FoodThis recipe works best with fresh green beans. It could be adapted to use snap peas, sugar snap peas or even asparagus. The key is high heat and quick sear, not overcooking the veggie, still keeping them crisp but tender.
INGREDIENTS
4 cups Fresh green beans, rinsed, any stems removed
2 tbsp Butter
2 tbsp Olive oil
⅛ cup Panko breadcrumbs (best used cause of the panko texture)Finely chopped almonds can be substituted or finely minced garlic
Salt
DIRECTIONS
1
Heat a large skillet over high heat. Using this heat will require quick methods, so nothing burns. Stay close during all the steps.
Melt butter and add beans. Give quick flip and stir of beans, coating them in hot butter.
2
Let beans get a sear by not disturbing for about a 40 seconds or so. Give beans a sprinkle of salt.
3
Add oil to beans, which should sizzle quickly. Add breadcrumbs.
Make sure to stir/flip together. Cook for about 2-3 minutes letting the breadcrumbs brown up.
4
Season with salt to taste.
Enjoy!
CategoryPantry, Quick & Easy, Vegetable
Ingredients
4 cups Fresh green beans, rinsed, any stems removed
2 tbsp Butter
2 tbsp Olive oil
⅛ cup Panko breadcrumbs (best used cause of the panko texture)Finely chopped almonds can be substituted or finely minced garlic
Salt