Simple Balsamic Haricots Verts (or Green Beans)
Simple Balsamic Haricots Verts (Green Beans)
This is a simple and delicious way to take advantage of those tender green beans that are the bridge between spring and summer. They are savory, sweet/tart, crunchy, with just a little char and will elevate any weeknight meal.
- 1 lb haricots verts (or green beans)
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Rinse green beans and trim tops. It's best to then let them drain until mostly dry.
- Heat a large skillet over medium-high heat.
- Once the pan is hot add olive oil to the pan and swirl to coat, the oil may start to smoke a little.
- Add green beans and shake the pan to spread evenly over the skillet (the wetter they are the more they are going to splatter so dry is better). Sprinkle with salt and pepper to your liking.
- Turn down the heat to medium and let the beans sit without moving them for a minute. This will give them just a little bit of sear/char and add to the complexity.
- After they sear a little, start to stir/flip them over while they cook another minute or two.The fresher and thinner they are the less they need cooking. If they are larger or older then they may require more time to finish cooking but try and not overcook them. They should still be crisp when you bite into them.
- Finish by drizzling the balsamic vinegar over them and stirring them to coat.
- Remove from heat and transfer to serving dish, serve immediately or as soon as possible to prevent them from over cooking.