Haricots Verts à l’Ail

Name: Haricots Verts à l’Ail
Cook time: 22 min
Total time: 22 min
Yield: 4 servings
Cuisine: French
Ingredients: 600g Haricots Verts, thin green beans, trimmed; 3 cloves of Garlic, thinly sliced; 30g Butter, unsalted; 1 tbsp Olive Oil, extra-virgin; 1 tsp Sea Salt, fine; 1/4 tsp Pepper (Black), freshly ground

Haricots Verts à l’Ail is a simple, elegant side of slender French green beans quickly blanched then sautéed with garlic, butter and olive oil until glossy and fragrant. Bright, tender-crisp beans with a hint of garlicky warmth make a perfect accompaniment to roasted meats, fish, or a cozy weeknight dinner.

Haricots Verts à l’Ail is a simple, elegant side of slender French green beans quickly blanched then sautéed with garlic, butter a... Show more

Traditional French Recipe

Health Grade

A · Excellent

Rating

4.1

Time

20 min

Price

0,34 €

Calories

133 kcal

vegetarian

low calorie

quick

easy

Method

Wash the beans

Rinse the haricots verts under cool running water, rubbing them lightly with your hands to dislodge any grit. Shake off the excess water so they're easier to trim.

Trim ends

Trim off the tough stem ends, then leave the pods whole. If any beans are especially long, cut them in half so they cook evenly.

Boil briefly

Bring a pot of water to a boil and stir in the fine sea salt. Add the beans and cook for 3 to 4 minutes, just until they turn bright green and are crisp-tender. Drain them well and give the colander a quick shake so no extra water ends up in the skillet.

Saute garlic

Set a wide skillet over medium heat and melt the unsalted butter with the extra-virgin olive oil. Stir in the garlic and cook for about 30 seconds to 1 minute, stirring often, until it smells fragrant and looks pale gold. Add the drained beans and toss for 1 to 2 minutes until they're glossy and hot.

Finish and serve

Tip the beans onto a serving platter, season with the freshly ground black pepper, and taste for salt, adding a pinch more fine sea salt if needed. Serve right away while they're bright and tender-crisp.