Aplat Kitchen: Green Beans with Ginger, Scallions & Cilantro Recipe
For the past dozen years, I’ve followed all the delicious things coming from Christopher Hirscheimer and Melissa Hamilton, the geniuses behind The Canal House. Whether it’s a column in a favorite food magazine, a video, or the latest volume of their cookbooks, I’m a fan. And speaking of cookbooks, I just got my hands on their newest one, Cook Something: Recipes to Rely On. This one is terrific, as it breaks down the essentials of good home cooking—teaching you to master key ingredients by preparing something simple, then moving on to make it even more delicious or something more ambitious.
Here’s a very easy and super tasty recipe I’ve tried already. A perfect side dish for many things and this will surely be on repeat in my kitchen.
Green Beans with Ginger, Scallions & Cilantro
- 3 tablespoons butter
- 1 tablespoon grated and peeled fresh ginger
- 1 grated garlic clove
- 4-6 cups trimmed green beans
- ½ cup of water
- 2 scallions
- Handful chopped cilantro
- Salt and pepper
Melt 3 tablespoons butter in a small pot over medium heat. Add grated and peeled fresh ginger and grated garlic clove. Cook for 1 minute and set aside.
Put 4-6 cups trimmed green beans, ½ cup water, and 1 tablespoon butter in a large skillet. Boil over medium-high heat until water evaporates, 7-8 minutes. Saute the beans in the skillet, tossing them to keep them from sticking, for about 2 minutes.
Add 2 chopped, trimmed scallions and the ginger butter and toss together. Mix in a large handful of chopped fresh cilantro leaves and stems. Season with salt and freshly ground pepper.
With the children back at school, I get excited about the Fall season and all things home and harvest. It’s that time of year to start preparing for hearty gatherings with family and friends, and I love having essential cookbooks, like Cook Something, to reference in my kitchen. Grab yourself a copy!