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.