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Haricots Verts with Herbes de Provence

Serves: Makes 4 servings

Ingredients:

  • 1 pound haricot verts (French green beans), or small green beans, tips removed
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons minced shallots
  • ½ teaspoon Herbes de Provence, more if desired
  • Kosher salt and freshly ground black pepper


Procedures:

Herbes de Provence is a blend of dried herbs frequently used in Southern French cooking, and always contains thyme, savory, marjoram and oregano in equal proportions. Lavender flowers are often added and occasionally lesser quantities of other herbs can be included.

Bring a large pot of salted water to a boil over medium high heat. Prepare a large bowl of ice water. When the water is boiling, add the beans and cook uncovered, until the beans are tender but firm to the bite, about 4 to 5 minutes. Drain the beans and immediately transfer to the bowl with ice water. When the beans are cool, strain the beans and remove any ice cubes.

Place a large skillet on the stove over medium-high heat and add the butter and oil. When the butter is melted, add the shallots and cook until tender and translucent, about 4 minutes. Add the green beans and cook until warm, about 3 minutes, stirring often. Add the herbs, salt and pepper and toss until well combined.

To serve: Transfer to a large platter and serve immediately.

Tested and perfected in the Sur la Table kitchen

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Ship On - 02/27/2018
 
 
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