Sauteed Haricots Verts

Name: Sauteed Haricots Verts
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1/2 pound haricots verts (baby string beans), stem ends removed; Extra-virgin olive oil; 2 garlic cloves, smashed; Pinch crushed red pepper flakes

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Worst Food Forward

Sauteed Haricots Verts

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

98

Total Fat

9

Saturated Fat

1

Carbohydrates

4

Dietary Fiber

2

Sugar

2

Protein

1

Cholesterol

0

Sodium

139

Total: 20 min
Prep: 10 min
Cook: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

98

Total Fat

9

Saturated Fat

1

Carbohydrates

4

Dietary Fiber

2

Sugar

2

Protein

1

Cholesterol

0

Sodium

139

Total: 20 min
Prep: 10 min
Cook: 10 min

Ingredients

Kosher salt

1/2 pound haricots verts (baby string beans), stem ends removed

Extra-virgin olive oil

2 garlic cloves, smashed

Pinch crushed red pepper flakes

Directions

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.