How to Make Pan-Charred Green Beans with Tarragon | Mad Delicious Tips | Cooking Light

tarragon

🥗Healthier: dill

💰Cheaper: parsley

Dill offers a similar flavor profile, while parsley is more economical.

Heat a large skillet on the highest heat possible without any oil.

Lightly coat the pan with cooking spray until it reaches the smoke point.

Add green beans in a single layer to the hot pan, cooking in batches if necessary.

Allow the green beans to cook aggressively, letting them char and blister, shaking the pan occasionally.

If you want to flip the beans, use a gentle flick of the wrist with tongs to tumble them.

Cook until the green beans are charred but still tender, being careful not to overcook them to avoid wilting.

Remove the pan from heat and let the green beans rest, as they will continue to cook from residual heat.

Add a touch of butter to the pan and allow it to melt with the residual heat.

Drizzle in cider vinegar and toss the green beans in the pan to combine with the melted butter and vinegar.

Add freshly chopped tarragon and season with salt, tossing again to mix everything well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary