ROSEMARY & LEMON HARICOT VERTS

By seamline

Ingredients

• 32 oz fresh green beans (or the haricot verts French version)
• 1 lemon (squeezed and zested)
• 2 minced cloves of garlic
• 2 tbsp rosemary
• 2-3 tbsp olive oil, enough to coat the pan lightly
• 2 tbsp butter (the real stuff)
• salt & fresh cracked pepper

Details

Servings 6
Preparation time 15mins
Cooking time 35mins
Adapted from louisianabrideblog.com

Preparation

Step 1

Heat oil and butter in a large skillet at med-high heat. Add lemon zest, juice and garlic, saute until lemon juice is reduced by a 1/3. Add green beans, rosemary, salt, & fresh cracked pepper. Reduce heat to medium and saute for 15 minutes until softened but still crunchy (basically to your liking).

Fresh pepper is a big one for this recipe, it has a much better pepper flavor than regular pepper. You can substitute the lemon for bottled lemon juice, just keep adding and reducing the lemon until you get the right flavor. I often add more lemon juice (bottled) while making these if it evaporates before the green beans are done.