Wednesday, August 4, 2010

French Green Beans with Butter and Herbs

1 lb thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped fine
3 tbsp butter
1 tbsp parsley, chopped fine
1 tbsp fresh thyme leaves
1 tbsp tarragon or basil, chopped fine
2 tbsp chives, chopped fine
salt and pepper to taste
lemon wedges

1. Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

2. Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

3. Add the green beans and sauté for 2-3 minutes, stirring often.

4. Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.

Note: Use fresh herbs if available. If not, you can used dried, but use a quarter as much.

Serves 4.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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