Herbed Green Beans

2017-11-23T22:23:40+00:00 November 23rd, 2017|

This is a perfect side dish for a big feast. It’s simple and delicious. The key with green beans is to not overcook them. You want them al dente, which is cooked but still has some crunch when you bite into it.


  • 2 lb. green beans, trimmed
  • 2 tbsp. butter
  • 2 tbsp. extra-virgin olive oil
  • 1⁄3 cup mixed chopped flat-leaf parsley, tarragon, chives, and chervil leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


  1. Bring a large pot of salted water to a boil. Add haricots verts and cook until crisp-tender, 3–4 minutes. Using a slotted spoon, transfer haricots verts to a bowl of ice water to let chill. Drain and pat dry.
  2. Heat butter and oil in a large skillet over medium heat. Add haricots verts and cook until tender, 2–3 minutes. Stir in herbs; season with salt and pepper. Transfer to a platter and serve promptly.
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