Haricots Verts with Rosemary
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 655
- Total Fat
- 72
- Saturated Fat
- 10
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 284
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1/2 pound haricots verts, ends trimmed
1 tablespoon lemon-olive oil, homemade, recipe follows or store-bought, or plain extra-virgin olive oil
1 sprig rosemary
Kosher or fine sea salt and freshly ground black pepper
Lemon-Infused Olive Oil:
1 lemon, zested
2 cups extra-virgin olive oil
Directions
- Bring a large pot of salted water to a boil over high heat. Slip in the beans and cook until bright green and crisp-tender. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels.
- Gently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans. Toss to coat with the rosemary-lemon scented oil until the beans are heated through. Season with salt and pepper, to taste. Serve warm or at room temperature.
- Lemon-Infused Olive Oil:
- Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks. Dress grilled chicken or any simply vegetable with the oil. When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself.