Haricots Verts With Rosemary
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 sprig
Rosemary2 cups
Extra-Virgin Olive OilDirections:
1
Bring a large pot of salted water to a boil over high heat
2
Slip in the beans and cook until bright green and crisp-tender
3
Remove the beans to an ice bath to shock, then drain and pat dry with paper towels
4
Gently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes
5
Remove the rosemary sprig, raise the heat to medium-high, and add the string beans
6
Toss to coat with the rosemary-lemon scented oil until the beans are heated through
7
Season with salt and pepper, to taste
8
Serve warm or at room temperature
9
Lemon-Infused Olive Oil: Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil
10
Place over low heat and simmer for 15 minutes
11
Cool completely and transfer to a jar with a tight-fitting lid
12
Keep tightly sealed at room temperature for up to 2 weeks
13
Dress grilled chicken or any simply vegetable with the oil
14
When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself