Pan-Charred Green Beans with Tarragon

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Pan-Charred Green Beans with TarragonRecipe
Photo: Randy Mayor; Styling: Cindy Barr
Get ready: This will become your new favorite way to do green beans. We love the light anise flavor of tarragon, but you could use any herb you like--try parsley, chives, or thyme.
Serves 4 (serving size: 2 ounces)


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Cooking spray
8 ounces washed and trimmed fresh green beans
1 1/2 teaspoons butter
1 tablespoon cider vinegar
2 teaspoons chopped fresh tarragon
1/4 teaspoon kosher salt


Hands-on: 11 Minutes
Total: 11 Minutes

Heat a medium, heavy skillet (not nonstick) over high heat for 2 minutes.

Coat pan with cooking spray. Immediately add green beans to pan, shaking them into a single layer; cook, without stirring, 2 minutes or until beans are very lightly charred. Cook beans 5 more minutes or until crisp-tender and evenly charred, tossing occasionally.

Remove pan from heat. Let beans rest 1 minute. Add butter; toss until butter melts and coats beans. Add vinegar; toss. Turn on heat if necessary to evaporate most of liquid. Sprinkle beans with tarragon and salt; toss. Serve immediately.

Pan-Charred Asparagus: In place of green beans, use 8 ounces (2 1/2-inch) pieces of trimmed asparagus. Use 1 1/2 teaspoons toasted walnut oil in place of butter and 2 teaspoons lemon juice in place of vinegar. After tossing asparagus with tarragon and salt, sprinkle with 1 tablespoon chopped, toasted walnuts and 2 tablespoons shaved Parmigiano-Reggiano.

Serves 4 (serving size: about 2/3 cup)

Calories 52; Fat 4 g (sat 0.7g); Sodium 160mg

Created date

February 2014

Nutritional Information

Calories 33
Fat 1.8 g
Satfat 0.9 g
Monofat 0.4 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 4 g
Fiber 2 g
Cholesterol 4 mg
Iron 1 mg
Sodium 136 mg
Calcium 23 mg