Kim Alter's Late-Night Green Beans Recipe
When San Francisco–based chef Kim Alter is home and hungry, she turns to this simple dish of sautéed green beans laced with preserved lemons, garlic, salt, and red pepper flakes. You can watch her make her Go-To Dish in this CHOW video.
What to buy: Preserved lemons are a popular ingredient in Moroccan cooking. They’re preserved in a salt-and-lemon-juice mixture and sold in jars. Look for them in gourmet grocery stores or online at igourmet.com. Alternatively you can make your own.
- 1 medium lemon
- 1 tablespoon extra-virgin olive oil
- 12 ounces green beans, ends trimmed
- Kosher salt
- 2 medium garlic cloves, peeled and thinly sliced
- Water, as needed
- 1 tablespoon finely chopped preserved lemon
- Red pepper flakes
- Fleur de sel
- Freshly ground black pepper
- Finely zest half of the lemon; set the zest aside. Cut the lemon in half; set it aside.
- Heat the oil in large frying pan over medium-high heat until shimmering. Add the green beans, season with salt, and cook, stirring occasionally, until the beans are warmed through, about 3 minutes. Add the garlic and cook until it just starts to brown, about 2 minutes.
- Squeeze the juice from one lemon half into the pan, season with salt, and stir to combine. Continue cooking until the beans are cooked through and browned, about 8 to 10 minutes more, adding water a tablespoon at a time to deglaze the pan as the bottom starts to brown.
- When the beans are tender and can be easily cut with a knife, add the preserved lemon and a pinch of red pepper flakes and stir to combine. Remove from heat, add the reserved lemon zest, and stir to combine. Taste and season with additional salt as needed. Transfer to a serving plate and sprinkle with fleur de sel and pepper. Serve immediately.