8 oz fresh Haricort Vert (French green beans), washed
2 T butter
4 cloves garlic, chopped
high quality sea salt, recommended: Fleur de Sel
fresh ground black pepper
1 T lemon juice
Melt butter in small skillet over medium low heat. Add garlic and saute about 30 seconds. Add beans, toss to coat with butter. Cover skillet and reduce heat to low. Cook until beans wilt slightly but are still crunchy and bright green, approximately 5 minutes.
Uncover and remove from heat. Season with salt and pepper, drizzle with lemon juice just prior to serving. May be served hot or at room temperature. Serves 4.
Chef's Note: Haricort Vert green beans have a very mild flavor and are sweeter and more tender than American green beans. The extra cost is worth it. 8 ounces of fresh beans was only just enough for hubby and me today so adjust serving size according to green bean lovers at your table.
Shawn doesn't really care for green beans but he LOVES these. Like you say, the extra cost is worth it. I make them almost the same way as your recipe here. I'll have to add the lemon juice next time. What a yummy compliment to your pot roast leftovers! :)
ReplyDeleteThese take so little time to prepare, there's no excuse for canned green beans to ever be served again!
ReplyDelete