Haricots Verts with Browned Garlic

Beau Gustafson

Slender haricots verts need little embellishment. Here they're tossed with a good dose of browned garlic. Once it's cooked, garlic's flavor mellows considerably. If you can't find the tiny French green beans, substitute regular green beans and increase the cook time in boiling water to five minutes to ensure they're done.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 33%
  • Fat: 2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 2g
  • Carbohydrate: 8.5g
  • Fiber: 3.1g
  • Cholesterol: 5mg
  • Iron: 1.1mg
  • Sodium: 226mg
  • Calcium: 45mg

Ingredients

  • 2 quarts water
  • 2 1/2 teaspoons salt, divided
  • 1 1/2 pounds haricots verts
  • 4 teaspoons butter
  • 1/3 cup thinly sliced garlic (about 1 head)
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.
  2. Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.
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