Friday, October 28, 2011

Sauteed Haricots Verts

1/2 pound haricots verts (baby string beans), stem ends removed
extra virgin olive oil
2 garlic cloves, smashed
pinch of crushed red pepper flakes
kosher salt

Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking.

Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place 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. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve immediately.

Serves 4


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