Sauteed Haricots Verts

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 8 ounces haricots verts (baby string beans), stem ends removed
  • Extra-virgin olive oil
  • 2 cloves garlic, smashed
  • Pinch crushed red pepper flakes
Directions
  • 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 tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.

  • Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.


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