Herbed Haricots Verts

Name: Herbed Haricots Verts
Total time: PT0D0H0M
Ingredients: 2 lb. haricots verts (slender French green beans), trimmed; 2 tbsp. butter; 2 tbsp. extra-virgin olive oil; 1 ⁄ 3 cup mixed chopped flat-leaf parsley, tarragon, chives, and chervil leaves; Kosher salt, to taste; Freshly ground black pepper, to taste

MATT TAYLOR-GROSS

This delicate bean dish is a sophisticated take on a holiday classic.

Ingredients

2 lb. haricots verts (slender French green beans), trimmed
2 tbsp. butter
2 tbsp. extra-virgin olive oil
¹⁄₃ cup mixed chopped flat-leaf parsley, tarragon, chives, and chervil leaves
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Step 1

Bring a large pot of salted water to a boil. Add haricots verts and cook until crisp-tender, 3–4 minutes. Using a slotted spoon, transfer haricots verts to a bowl of ice water to let chill. Drain and pat dry.

Step 2

Heat butter and oil in a large skillet over medium heat. Add haricots verts and cook until tender, 2–3 minutes. Stir in herbs; season with salt and pepper. Transfer to a platter and serve promptly.

Bring a large pot of salted water to a boil. Add haricots verts and cook until crisp-tender, 3–4 minutes. Using a slotted spoon, transfer haricots verts to a bowl of ice water to let chill. Drain and pat dry.
Heat butter and oil in a large skillet over medium heat. Add haricots verts and cook until tender, 2–3 minutes. Stir in herbs; season with salt and pepper. Transfer to a platter and serve promptly.