I love this recipe. This was made for dinner the other night and I think it out-shinned the main course…which now that I think about it, I’m not exactly sure what the main course was!
There’s just the right amount of heat and sugar in this recipe, and the toasted walnuts add a nice, deep flavor. Yummy, delicious, and healthy!
Skillet Green Beans with Spiced Walnuts
¼ C walnuts, chopped coarse
1 T unsalted butter
1 t brown sugar
¼ t ground ginger
Pinch cayenne pepper
Salt & pepper
2 t olive oil
1 pound green beans, trimmed
¼ C water
Toast the walnuts in a 12-inch skillet over medium-low heat until golden, about 5 minutes. Add the butter and cook, stirring constantly, until the butter is browned, about 2 minutes. Stir in the sugar, ginger, cayenne, ¼ teaspoon salt, and ¼ teaspoon black pepper and cook until fragrant, about 30 seconds. Transfer the walnut mixture to a bowl and set aside. Wipe out the skillet with paper towels.
Heat the oil in the skillet over medium heat until just smoking. Add the green beans and 1/8 teaspoon salt and cook, stirring occasionally, until spotty brown, 4-6 minutes.
Add the water, cover, and cook until the green beans are bright green but still crisp, 2-3 minutes. Uncover, increase the heat to high, and continue to cook until the water evaporates and the beans are crisp-tender and lightly browned, 3-5 minutes longer.
Off the heat, stir in the reserved walnut mixture. Season with salt and black pepper to taste, and serve.
‘s Test Kitchen Light & Healthy 2011: The Year’s Best Recipes Lightened Up America