Easy-peasy pan-fried green beans, or haricot verts if you prefer the French name, can still be spectacular when prepared with care. Blanch a few handful of green beans, drain, and toss them in some butter and garlic, add some salt and pepper, and you’re set.
All too often vegetable sides, like political leanings, are far from moderate. They either seem to have no thought or consideration behind them OR are ridiculously overcomplicated. This recipe is neither. Instead, it reminds us that goodness requires very little fuss or fanfare. Just a little butter, garlic, and salt, and a sprinkle of parsley, if you’re feeling fancy. If only politics were that simple to fix.–Angie Zoobkoff
Pan-Fried Green Beans
- Quick Glance
- 10 M
- 20 M
- Serves 4
- Sea salt
- 10 1/2 ounces haricot verts or extra fine (slender) green beans
- 3 1/2 tablespoons unsalted butter (1 3/4 oz)
- 3 cloves garlic, finely chopped
- Freshly ground black pepper
- Leaves from 1/3 bunch flat-leaf parsley (15 g or 1/2 cup), finely chopped
- 1. Bring a medium pot of salted water to a boil. While the water is boiling, trim the ends from the green beans and fill a large bowl halfway with ice water.
- 2. Drop the beans into the boiling water and cook until bright green, anywhere from 2 to 5 minutes. Transfer to the ice water to stop the cooking. Drain the green beans and set them aside on a clean kitchen towel.
- 3. In a medium skillet or larger pot, such as a Dutch oven, set over medium heat, melt the butter. Stir in the garlic and cook until it starts to brown, about 2 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 immediately.