Lunch: Sauteed Haricots Verts

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

Instructions

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.

Add a review for Sauteed Haricots Verts