If Green Beans Went to Southern Spain

Green beans get a major update with bitter radicchio, sweet raisins, and a big kiss of orange, inspired by the flavors of southern Spain. Caution, this is not your typical green bean dish!

Ingredients

  • 1.5 lbs green beans
  • Olive oil for cooking
  • Generous salt and pepper
  • Optional couple oz Spanish brandy
  • Zest of a very large navel orange, or of two smaller oranges
  • Big handful of raisins
  • 0.25 c tangerine juice
  • 1 tbsp za'atar
  • Small, orange-sized head of radicchio
  • Big handful of marcona almonds
  • Segments of the orange(s) that you zested

Instructions

  1. Trim the ends from the green beans.
  2. Add a splash of olive oil to a very large skillet and preheat for at least a couple minutes. You want to work with high heat for the beans, just below the smoke point of the olive oil.
  3. Carefully add the beans to the skillet. Toss them frequently until their sides are blistered but the beans still have some tender snap to them, about ten minutes.
  4. While the beans are cooking, cut the radicchio into ribbons and set it aside. Zest the orange(s) and cut out the segments.
  5. Decrease the heat in the skillet to low and let it cool down for a minute. Deglaze with a splash of spanish brandy (or, if you'd rather not use brandy, just add a dash of water to help the beans steam).
  6. Add the orange zest and raisins, and let it all cook for a few more minutes. The raisins will plump up and the orange zest will become soft and fragrant.
  7. Add the tangerine juice and za'atar. Give it all a good mix, then allow the juice to cook down until most of the liquid has evaporated. Keep tossing the beans so that they steam evenly in the juice.
  8. Turn the heat off and add the radicchio ribbons. Give it a good toss, but only keep the radicchio in the skillet very briefly. You want to wake up its color and flavor without wilting it.
  9. Transfer everything to a big serving platter.  Spoon some of the raisins and orange zest over the top of the beans so they're easily visible. Add the marcona almonds and the orange segments, then serve immediately.
RECIPE from The Rogue Brussel Sprout Blog
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