Tomatillo-Braised Green Beans with Oregano

Tomatillos are tart and slightly sticky — when you roast them first, they sweeten and deepen. Braising green beans in that sauce until they're just past tender (not squeaky-crisp, not mushy) is one of the better things you can do with both. Fresh oregano at the end keeps it bright.

Ingredients

• 6–8 tomatillos, husked and rinsed
• 3/4 lb green beans, stem ends trimmed
• 3 garlic cloves, smashed
• 1/2 white onion, roughly chopped
• 2 tbsp olive oil
• 1/2 cup water or chicken stock
• 1 tsp salt
• 1/2 tsp cumin
• Fresh oregano, 2–3 sprigs plus more to finish
• Black pepper

Instructions

1. Broil tomatillos on a foil-lined sheet pan 4–5 inches from the heat for 5–7 minutes, turning once, until charred in spots and softened. Let cool slightly, then blend with the onion, garlic, and 1/4 cup water until smooth.
2. Heat olive oil in a wide skillet or sauté pan over medium heat. Pour in the tomatillo sauce — it will spatter, so stand back. Cook, stirring, for 3–4 minutes until the sauce darkens slightly and thickens.
3. Add green beans, remaining water or stock, cumin, salt, and oregano sprigs. Stir to coat. Cover and cook over medium-low heat for 12–15 minutes, until the beans are tender and have absorbed the sauce.
4. Remove lid, raise heat, and cook another 2–3 minutes to reduce any remaining liquid. Taste and adjust salt.
5. Finish with fresh oregano leaves and a few grinds of black pepper. Serve warm.

From the farm: Green beans from Fehr Farms, tomatillos from Gooseberry Acres Farm, oregano from Living Roots Farm.