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Sauteed Haricots Verts (Anne Burrell) Recipe

Sauteed Haricots Verts (Anne Burrell) Recipe

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Ingredients

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Nutrition

Calories

Total time

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Ingredients:

Serving

kosher salt
1/2 lb haricots verts ( baby string beans), stem ends removed
extra-virgin olive oil
2 garlic cloves, smashed
pinch crushed red pepper flakes

Directions:

Bring a large pot of well-salted water to a boil over high heat.
Set up a bowl of well-salted ice water for shocking.
Add the beans to the boiling water and cook until they are tender but still toothsome, about 5 to 7 minutes. Remove them from the boiling water and put them immediately into the salted ice water.
Once the beans are cool, remove them from the water and set aside until ready to use.
Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Transfer the beans to a serving bowl, season with salt, to taste and serve right away.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6.22 Kcal (26 kJ)
Calories from fat	0.14 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	1.96mg	0%
Potassium	6.15mg	0%
Total Carbs	1.07g	0%
Sugars	0.58g	2%
Dietary Fiber	0.6g	2%
Protein	0.09g	0%
Vitamin C	0.5mg	1%
Calcium	6.1mg	1%

Amount Per 100 g
Calories	10.68 Kcal (45 kJ)
Calories from fat	0.23 Kcal
		% Daily Value*
Total Fat	0.03g	0%
Sodium	3.36mg	0%
Potassium	10.55mg	0%
Total Carbs	1.83g	0%
Sugars	1g	2%
Dietary Fiber	1.03g	2%
Protein	0.16g	0%
Vitamin C	0.9mg	1%
Iron	0.1mg	0%
Calcium	10.5mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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