Quickly stir-fried green beans with a homemade paleo aioli dipping sauce. This low carb side dish is better than french fries!
I am fortunate to live in one of the best restaurant cities in the world. No, it’s not New York and it’s not LA. It’s not San Fran or Seattle. It’s certainly not London or Paris, although that might be nice. It’s little Portland, Oregon…perhaps you’ve heard of it? Perhaps you’ve caught wind of the growing buzz about this quirky town and its obsession with good food? Maybe you’ve heard that there is a food cart on every corner and the restaurants are all farm-to-table. Maybe you’ve heard that there is a pour-over coffee shop on every block and a craft brewery just across from that. Maybe you’ve heard that going out for breakfast here is something of a religion. And what you’ve heard is pretty spot on. It seems to be getting a write-up in every major publication in the country these days. I confess, I don’t even read the write-ups; I am simply too overwhelmed with the choice of amazing restaurants in my neighbourhood alone. I don’t need any more pressure!
Fairly soon after moving here, I spotted a place nearby that looked intriguing. With a simple name like Ox, it was bound to appeal to this carnivorous girl. And the reviews only made me more eager to go. An Argentine-inspired restaurant with a heavy emphasis on wood-fired grilled meat and seasonal produce is just the place for me. But as they don’t take reservations and are typically packed every night, we had to wait until the stars aligned to go. We finally managed to get there with some friends and I’d say it was worth the wait. The menu definitely pays tribute to the whole animal and I wanted to order the tripe or the lamb heart. Alas, we were sharing dishes and none of my dinner companions was willing to go there. Another time, I guess.
But the blistered green beans were delicious and I was inspired enough to create my own recipe. I swear these are better than french fries and far easier to make!
Please see my Blistered Green Beans recipe on A Sweet Life.
Also be sure to check out these Roasted Green Beens with Parmesan and Basil from Rachel Cooks. And check out Ox Restaurant here!
Arthur in the Garden! says
A perfect snack!
Jan says
I made these last night and they were great! I had green beans from the farmers’ market that needed to be used up and this was the perfect way to do it. I’m always a fan of spicy and easy and these fit the bill. Thanks!
Carolyn says
So glad you liked them!
Caroline says
Trader Joe’s has these great Haricot Verts….. in the frozen aisle. They do roast pretty well if watched carefully. Do you think they may work for this recipe too?
Carolyn says
I only used fresh so I really can’t say. I might thaw the TJ’s ones before and let them drain, otherwise they’d probably give off too much liquid.
Vicky says
Hey Carolyn! Great recipe 🙂
What other veggies would you recommend “blistering”? I like the idea of not over cooking veggies to maintain as much nutrients as I can. Does blistering work better for some veggies more than others?
Carolyn says
I haven’t tried any others, actually. Worth a shot!
Eric says
Can’t wait to try these. I am being overwhelmed by green beans from my garden right now…I have the flat, Italian beans, but can’t imagine why they wouldn’t work just as well. Many thanks.