MARCH 1-5, 2023

Charleston Wine + Food

Enjoy this simple veggie side dish from Matt Canter of The Establishment!



Blistered Snap Beans with Garlic, Chili and Vinegar


1 lb green beans, stem removed

1/2 tablespoon minced garlic

2 teaspoons dry chili flakes

1/2 cup sherry vinegar

Fleur de Sel, or another coarse sea salt for finishing like Bulls Bay



Use a large saute pan- or two. (Its important not to over crowd the pans with the beans as they will not get the nice browning)


Add just enough canola oil to coat the bottom of the pan and heat until smoking.


Place the beans in a single layer in the pans, toss to coat and reduce the heat to medium and allow the beans to brown.


After 1 – 2 minutes of constantly moving the beans around the pan, remove from the heat and add the garlic and chili flakes. Toss in the pan to coat.


As soon as the garlic begins to slightly brown, add just enough of the vinegar to lightly coat and deglaze the pan.


Serve hot and right out of the pan, sprinkled with course sea salt.

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