Ginger Miso Green Beans
I grew up eating my Grandmother’s steamed green beans. Don’t get me wrong, my Grandma Jean could cook anyone under the table when Italian food was in play, but if I’m being honest, I thought for the longest time I hated green beans! Turns out, I just needed to figure out some different ways to make them delicious. When you have fresh green beans like Jared’s a simple pan sear with EVOO, garlic, salt and pepper is easy, but we decided to kick it up a notch with a miso ginger sauce to accompany some local black cod. We hope you enjoy it!
Prep time: 10 minutes // Cook time: 10 minutes // Total: 20 minutes // Serving size: 4
Ingredients / Equipment:
1 lb of fresh green beans (you can trim the stem if you prefer, or not)
3 TBSP unsalted butter
1 tsp EVOO
1 shallot, thinly sliced
2 TBSP miso (we used a white miso)
2 tsp finely minced fresh ginger
2 cloves of garlic, minced
1 tsp lemon juice
Salt + pepper to taste
sesame seeds + red chili flakes for serving
Large pot
Medium sized saute pan
Instructions:
Blanch or steam green beans until tender. Set aside.
In your saute pan, heat up EVOO and cook down shallot, ginger and garlic. Remove from the heat and add butter, miso and lemon juice. Whisk together until combined.
Add green beans to pan and coat generously. Top with sesame seeds and red chili flakes to serve.
Notes:
You can also add a dry white wine or sherry to this sauce.
You can put the red chili flakes directely in the sauce too when sauteeing the ginger and garlic.
The Black Cod pictured to the left was purchased from Tuna Harbor Dockside Market and cooked in the NY Times Miso Glazed Fish recipe.
