Sauteed Haricots Verts
- Kosher salt
- 1/2 pound haricots verts (baby string beans), stem ends removed
- Extra-virgin olive oil
- 2 garlic cloves, smashed
- Pinch crushed red pepper flakes
Bring a large pot of well-salted water to a boil over high heat.
Set up a bowl of well-salted ice water for shocking.
Add the beans to the boiling water and cook until they are tender but still toothsome, about 5 to 7 minutes. Remove them from the boiling water and put them immediately into the salted ice water.
Once the beans are cool, remove them from the water and set aside until ready to use.
Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Transfer the beans to a serving bowl, season with salt, to taste and serve right away.
Recipe courtesy of Anne Burrell