Simple-peasy pan-fried green beans, or haricot verts if you desire the French name, can nonetheless be magnificent when prepared with care. Blanch a couple of handful of green beans, drain, and toss them in some butter and garlic, add some salt and pepper, and you’re set.
All as well usually vegetable sides, like political leanings, are far from reasonable. They both seem to have no thought or consideration behind them OR are ridiculously overcomplicated. This recipe is neither. Rather, it reminds us that goodness demands extremely minor fuss or fanfare. Just a small butter, garlic, and salt, and a sprinkle of parsley, if you’re feeling fancy. If only politics have been that simple to fix.–Angie Zoobkoff
Pan-Fried Green Beans
- Rapid Glance
- 10 M
- twenty M
- Serves 4
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Substances US Metric
- Sea salt
- ten 1/2 ounces haricot verts or additional fine (slender) green beans
- 3 1/two tablespoons unsalted butter (1 3/4 oz)
- three cloves garlic, finely chopped
- Freshly ground black pepper
- Leaves from one/three bunch flat-leaf parsley (15 g or one/2 cup), finely chopped
- 1. Carry a medium pot of salted water to a boil. Even though the water is boiling, trim the ends from the green beans and fill a large bowl halfway with ice water.
- two. Drop the beans into the boiling water and cook right up until bright green, anyplace from 2 to 5 minutes. Transfer to the ice water to quit the cooking. Drain the green beans and set them aside on a clean kitchen towel.
- 3. In a medium skillet or more substantial pot, such as a Dutch oven, set over medium heat, melt the butter. Stir in the garlic and cook until finally it starts to brown, about two minutes. Toss in the green beans and stir to evenly coat the beans.
- 4. Season with salt and pepper and sprinkle with the parsley. Serve right away.
Recipe Testers Reviews
These pan-fried green beans epitome of an simple weeknight side dish! Including garlic, butter, and salt to any vegetable will make it a assured hit. The smell of the garlic frying in the butter will carry absolutely everyone to the table. As this comes collectively so quickly, you can make it correct prior to you sit down. Undoubtedly a keeper!
A easy way to cook green beans to jazz them up a small. Really tasty (since butter!). A wonderful side to accompany a whole lot of various dishes.
I was looking for a vegetable to add to a dinner of leftovers from the weekend. I needed anything that was pretty straightforward with not a good deal of complex tastes to complement a group of varied tastes. Pan-fried green beans seemed like the ideal accompaniment. And they had been.
Significantly, green beans with butter, garlic, salt, and parsley. It’s not even a question. It’s a pretty perfect match—crunch from the green bean, that garlic bite, earthiness from the parsley, accented by a touch of salt. Even my son had seconds!
And the recipe couldn’t be easier. Blanch the beans, shock them in ice water, saut the garlic, toss in the beans, parsley, and salt, and voila. It actually is that easy.
This recipe for pan-fried green beans reminds me how underrated the poor green bean is. I am usually content consuming them, but seldom think of green beans when I’m preparing my vegetable consumption. This recipe will join other leitesculinaria.com recipes such as Green Beans Gremolata, and aid to remind me how tasty the green bean can be.
I was pleasantly shocked by this recipe—few elements and a quite rapid cooking time but the end consequence is rather scrumptious. I did let the butter cook down till it was far more of a brown butter and that additional even a lot more to the taste.
I believed that these pan-fried green beans were a really tasty side dish. I have to confess that I made the recipe utilizing French-style green beans. I was surprised to see that French style is very various than Haricot verts. But, as they have been on my menu for the evening, I continued.