Sautéed Haricots Verts with Red Bell Pepper and Lemon
Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Mindi Shapiro Levine
Though slender, haricots verts can take on quite a bit of delicious char in the pan while remaining crisp and tender.
This dish pairs well with Steak Diane.
How to Make It
Heat a large skillet over high. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly charred, stirring occasionally. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Stir in rind and remaining ingredients.
