Making Those Thanksgiving Green Beans Exciting

  • Playlist
  • Download
  • Embed
    <iframe src="" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript
Mollie Katzen's seared green beans. i

Mollie Katzen's seared green beans. Julia Mitric hide caption

toggle caption Julia Mitric
Mollie Katzen's seared green beans.

Mollie Katzen's seared green beans.

Julia Mitric

Mollie Katzen, author of The Vegetable Dishes I Can't Live Without, demonstrates from her kitchen in Berkeley, Calif., how to bring searing drama to Thanksgiving vegetables this year.

She demonstrates how to make her dramatically seared green beans because "for a lot of people, it's not Thanksgiving without the green beans." Katzen heats peanut oil on the stove top and drops the green beans in when the pan is really hot to seal the green beans' juices. She turns them with what she calls her favorite utensil — tongs that are spring-loaded — and adds salt, garlic and red pepper flakes.

"This dish is great fresh out of the pan, but it's also really good at room temperature," Katzen says. "And I think the more options we have for food that doesn't need to be piping hot direct from the stove, the more relaxed the host can be."

Related NPR Stories



Please keep your community civil. All comments must follow the Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.

NPR thanks our sponsors

Become an NPR sponsor

Support comes from