Haricot Vert Recipe
Looking for a simple yet elegant side dish? My haricot verts recipe is perfect for relaxed weeknights and festive holidays. Picture crisp green beans sautéed with garlic, crunchy almonds, and punched up with lemon zest– a low-carb delight quick to prepare but delightful to eat. It's a foolproof way to bring a touch of French sophistication to your table, no matter the occasion!
Servings: 8 servings
Calories: 69kcal
Ingredients
- 1 pound haricots verts French green beans, ends trimmed
- ¼ cup slivered almonds
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- zest of 1 lemon
- salt and freshly ground black pepper r to taste
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Trim the ends of haricot verts.
- Mince garlic cloves.
Cooking Instructions
- Prepare a large bowl of water (large enough to fit all the cooked beans) and ice cubes. Set aside until the beans are cooked.
- Blanch the beans: Bring a large pot of salted water to a boil. Be sure the water is salted well. Add the beans and cook for 3-4 minutes or until tender. Covering may help speed up the cooking process. When the beans are vibrant green and tender-crisp, transfer the beans to iced water. This will stop the beans from getting soft. Set aside.
- Toast the almonds: In a dry skillet over medium heat, toast the almonds, stirring frequently, until they are golden brown and fragrant. Be careful, as they will burn quickly if left unattended. Remove the almonds from the skillet and set aside.
- Sauté the beans: Heat the olive oil in the skillet, still over medium heat. Add the minced garlic and sauté for a minute or two, stirring to prevent burning. While the garlic cooks, drain the beans. When the garlic is almost finished cooking, increase the heat to medium-high and add the drained haricot verts. Sauté for 2-3 minutes until the beans are heated through. Stir frequently to avoid burning the garlic.
- Serve: Remove the skillet from the heat. Add most of the toasted almonds and most of the lemon zest. Toss with tongs in the pan, then taste and adjust with salt and pepper. Transfer to a platter and top with the remaining toasted almonds and lemon zest. Serve immediately.
Notes
1. Trimming the Green Beans:
- Proper trimming is key. Remove the stem end of each bean for a clean, uniform look. This not only improves the presentation but also ensures even cooking. You can trim the green beans several days in advance and store in an airtight container in the refrigerator.
- Blanching the haricot verts is crucial. It cooks them just enough to be tender yet keeps them crisp and bright green. Without this step, the beans will be super crispy and very green tasting.
- Toasting almonds can be tricky; they can go from perfectly golden to burnt in seconds. Keep a constant eye on them and stir frequently for even toasting. Remove them from the skillet as soon as they're done to prevent burning.
- For an indulgent twist, consider adding a small knob of butter towards the end of sautéing. It gives the beans a luxurious, rich flavor that's hard to resist.
- A great holiday tip: Blanch the beans early in the day and store them in the refrigerator. Finish the recipe closer to mealtime. This not only saves time but also reduces last-minute cooking stress.
- Feel free to experiment with additional herbs or spices for variety. A sprinkle of crushed red pepper flakes can add a nice heat, while herbs like thyme or rosemary can introduce an earthy note.
- Don’t underestimate the power of lemon zest. It adds a fresh and vibrant flavor that lifts the dish. Always use fresh zest for the best results.
Nutrition
Serving: 1serving | Calories: 69kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 4mg | Potassium: 147mg | Fiber: 2g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg
