1. Trim the ends of the green beans.
2. Heat a saute pan with a generous portion of olive oil.
3. Place the green beans in the pan so that all of them are against the hot surface — your goal is to brown the beans by frying them at a high temperature. When the first side of the beans is browned, flip them over. Don’t worry if you don’t get them all turned over just right — it is more important that you fry them sufficiently on their first side.
4. When the beans are a little bit shriveled and brown, turn off the heat and dash them with soy sauce. The soy sauce will steam and be absorbed by the beans. We have found that it isn’t terribly important to cool the beans all the way down before putting them on the salad.
1/2 pound green beans
1/4 c toasted pecans
2 Tbs. soy sauce
2 Tbs. crumbled feta cheese
1. Trim the ends of the green beans.
2. Heat a saute pan with a generous portion of olive oil.
3. Place the green beans in the pan so that all of them are against the hot surface — your goal is to brown the beans by frying them at a high temperature. When the first side of the beans is browned, flip them over. Don’t worry if you don’t get them all turned over just right — it is more important that you fry them sufficiently on their first side.
4. When the beans are a little bit shriveled and brown, turn off the heat and dash them with soy sauce. The soy sauce will steam and be absorbed by the beans. Sprinkle with toasted pecans and crumbled feta.