This is a frequently revisited recipe in my house, especially because it’s one of the only ways my husband will eat French beans or green beans. The French beans are tender and bright, and the gribenes (fried chicken skin) is perfectly crispy and salty- it truly completes the dish.
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In a medium-sized skillet, heat up the schmaltz until it’s hot and rippling. Add the green beans, shaking the pan to fully coat them in the schmaltz. Cook for about 5 minutes, shaking the pan every minute or so.
Once the green beans have begun to wilt and brown ever so slightly, remove them from the skillet and arrange them on a serving plate.
In the same skillet, add the pieces of chicken skin and cook for about a minute or two on each side. Remove and place onto a paper towel to absorb the oil.
After a minute or so, sprinkle them over the French beans to garnish and serve while still hot.
French Beans with Gribenes
Ingredients
- 2 handfuls French beans, with the ends chopped off
- ΒΌ cup leftover chicken skin, cut into small pieces
- 2 tsp schmaltz (rendered chicken fat)
Instructions
- In a medium-sized skillet, heat up the schmaltz until it's hot and rippling. Add the green beans, shaking the pan to fully coat them in the schmaltz. Cook for about 5 minutes, shaking the pan every minute or so.
- Once the green beans have begun to wilt and brown ever so slightly, remove them from the skillet and arrange them on a serving plate.
- In the same skillet, add the pieces of chicken skin and cook for about a minute or two on each side. Remove and place onto a paper towel to absorb the oil. After a minute or so, sprinkle them over the French beans to garnish and serve while still hot.