Haricots Verts

Haricots Verts

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Credit: Jonathan Ikinaga, student, The Culinary Institute of America, Hyde Park, N.Y.
Sizzle, Fall 2011


12 oz. haricots verts, trimmed
ΒΌ cup olive oil
4 cloves garlic, peeled and thinly sliced
Kosher salt and freshly cracked black pepper, as needed
1 T. butter


1. Bring large pot of salted water over medium heat to a boil. In large bowl, prepare ice bath. Drop green beans in boiling water to blanch for 60 seconds. Immediately remove beans; shock in ice bath.

2. In large saute pan over low heat, add olive oil and garlic. Fry garlic slices until golden, about 2-3 minutes. Remove garlic; drain on paper towels.

3. Remove green beans from ice bath. Using same saute pan, add green beans to hot garlic infused olive oil. Raise heat to high; cook, tossing frequently, about 2-3 minutes for fried garlic slices. Season with salt and pepper.

4. While tossing beans, add butter. Taste; adjust seasoning if necessary.


4 servings


Side, Sizzle

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