Pescatarian Crispy Ranch Green Beans with Chives
These crispy, blistered green beans are the kind of side dish that steals the show at any table. A quick blanch followed by a hard sear in garlic-infused oil gives them that irresistible char — tender inside, golden and a little smoky on the outside. The ranch-inspired spice blend of dill, parsley, smoked paprika, and seasoning salt coats every bean in bold, herby flavor without a single packet of processed mix. A squeeze of lemon at the finish brightens everything up, and a shower of fresh chives adds color and a mild oniony bite that ties it all together. This is the kind of vegetable recipe that converts even the most reluctant green bean skeptics. It comes together in one skillet with minimal fuss, making it an easy weeknight win or an impressive addition to a dinner spread.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 2 tbsp garlic-infused oil
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp onion-free seasoning salt
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp fine salt
- 3 tbsp fresh chives, thinly sliced
- 1 tsp lemon juice
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes, until bright green and just barely tender with a firm bite. Drain in a colander and spread on a clean kitchen towel to dry thoroughly — surface moisture will prevent browning in the next step.
- 2
In a small bowl, stir together the dried dill, dried parsley, seasoning salt, smoked paprika, black pepper, and fine salt until combined.
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