Sautéed Haricots Verts with Shallots and Lemon

Prep: 1 mins

Cook: 5 mins

Difficulty: Easy

Servings: 4 Servings

Haricots verts, pronounced ah-ree-koh vehr, are a French variety of what we in America commonly call “string beans” or “green beans.” The translation literally means “green bean.” They may be hard to pronounce but they certainly are not hard to cook, making them an ideal candidate for a quick and easy side dish.

Ingredients

1 pound fresh haricots verts (French green beans)
1 small shallot
2 tablespoons unsalted butter
1 1/2 teaspoons olive oil
1/2 medium lemon
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Trim the stem end from 1 pound fresh haricots verts. Finely chop 1 small shallot.
Set a steamer basket in a large pot filled with an inch of water. Bring the water to a simmer over medium-high heat.
Add the haricots verts to the basket, cover, and steam until crisp-tender, 2 to 3 minutes. Meanwhile, heat 2 tablespoons unsalted butter and 1 1/2 teaspoons olive oil in a large skillet over medium-high heat until the butter is melted. Add the shallot, stir to coat in the butter and oil, and immediately turn off the heat.
Transfer the haricots verts to the skillet, season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss to coat. Finely grate the zest of 1/2 medium lemon over the beans. Cut the zested lemon into 4 to 6 wedges.
Transfer the haricots verts to a serving platter. Serve with the lemon wedges.