Ingredients
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1Â pound fresh green beans or haricot verts, ends trimmed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon red chili flakes
- 3 garlic cloves, grated
- Freshly ground black pepper, for seasoning
Directions
- Set a large pot of salted water on the stove top to boil.
- Blanch the green beans in the salted boiling water until preferred tenderness level is reached, 2 to 3 minutes or up to 5 to 6 minutes. I like them just a little past al dente.
- Remove the beans and place them in an ice bath or run them under cold water to stop the cooking process.
- Prepare a grill or griddle to medium-high heat.
- In a large bowl, whisk together the olive oil, honey, Worcestershire, red chili flakes, garlic, and 1/4 teaspoon salt to make a sauce. Toss the green beans in the sauce while your grill or griddle heats up.
- Using tongs, remove the green beans from the sauce and place on the grill until they begin to char, 2 to 3 minutes, making sure to reserve the sauce in the bowl.
- Return the charred green beans to the sauce and toss to coat. Season with salt and pepper to taste and serve.