side dishes

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Gingered Green Beans

Published November 21, 2012 by jenmatteson

Green beans alone with a little olive oil, lemon, salt and pepper are great, but this is a wonderful way to dress them up a little.  You can certainly adjust the spice if you don’t like the heat.

These were on the menu for our friend’s Thanksgiving this past Saturday, and I put Kim in charge of them.  She did a wonderful job!  We ran out of crushed red pepper, so we added some red pepper flakes in addition.  The beans were cooked perfectly, with a little bite, but the ginger really set these green beans apart.   I don’t know if I’ll make them again without the ginger!

Gingered Green Beans

Source: Adapted from Food and Wine
Servings: 5


1 lb green beans, washed and trimmed
3 tbsp olive oil
2 garlic cloves, thinly sliced
1/2 tsp ground ginger
1/2 tsp crushed red pepper
Kosher salt


1. Fill a large bowl with ice water.  In a large pot of salted boiling water, cook beans until crisp tender, about 4 minutes.  Drain beans and add to ice water to cool.  Drain and pat dry.

2. In a large skillet, heat olive oil.  Add garlic and cook over moderate high heat until fragrant, about 30 seconds.  Stir in the ground ginger and crushed red pepper, then add the beans.  Season with salt and cook until garlic becomes brown the beans are tender, about 2-3 minutes.  Serve warm.

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