During the summer, when basil is at it’s best, I like to throw fistfuls of it into all sorts of dishes. That’s how this Charred Yellow Wax Beans with Basil dish was born.
- ¼ cup olive oil
- 1 pound yellow wax beans (trimmed)
- 1 cup thinly sliced shallots (lightly packed)
- 3–4 clove garlic (peeled and thinly sliced)
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon minced fresh parsley
- ½ teaspoon red pepper flakes (or more to taste)
- kosher salt (to taste)
- 2–3 cup whole fresh basil leaves (lightly packed)
Heat olive oil over medium-high heat in a 12-inch or larger cast iron or heavy bottomed skillet. Add the wax beans, and cook them in as close to a single layer as possible, tossing occasionally until beginning to soften, about 1 minute. Add the shallots and garlic, and cook, tossing only as needed (not too often) until the beans are nicely charred, about 4–5 minutes.
Reduce the heat to medium and add the lemon juice, parsley, and red pepper flakes. Season with salt. Cook until the beans are just tender, while still retaining a bite, about 2 minutes more.
Stir in the basil leaves until just wilted. Transfer to a platter and serve.