Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Keith Schroeder
Recipe by Cooking Light April 2014

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
11 mins
total:
11 mins
Yield:
Serves 4 (serving size: 2 ounces)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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 7g); Sodium 160mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

33 calories; fat 1.8g; saturated fat 0.9g; mono fat 0.4g; poly fat 0.1g; protein 1g; carbohydrates 4g; fiber 2g; cholesterol 4mg; iron 1mg; sodium 136mg; calcium 23mg.
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