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Sauteed Haricots Verts
Nb persons: 4
Yield:
Preparation time: 10 min
Total time: 20 min
Source: Anne Burrell
| 1/2 pound | haricots verts, (baby string beans), stem ends removed |
| Extra-virgin olive oil | |
| 2 | garlic cloves, smashed |
| Pinch | 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. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.
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