Dry-sautéed green beans with sumac from Flavorama: The Unbridled Science of Flavor and How to Get It to Work for You (page 61) by Arielle Johnson

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Notes about this recipe

  • jdejong on March 14, 2024

    This brief and simple recipe is included in the chapter on introducing the flavor of sour without relying on citrus. The dry sauté on the green beans resulted in a wonderful texture and the sour notes from the sumac were a welcome balance when served alongside spicy creole chicken thighs. Definitely a combination/technique that I have not tried before, but will use with other vegetables.

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