Sautéed haricots verts

For 2 people – Preparation Time: 10 min – Cooking Time: 10 min 

• Equipment
• 1 medium saucepan
• 1 skillet
• 1 strainer
• 1 knife
• 1 cutting board
• 1 garlic press (optional)

Ingredients

• 1/4 pound (110 g) haricots verts (baby string beans), stem ends removed
• 1 tsp unsalted butter
• Drizzle of olive oil
• 1 garlic clove, smashed
• Salt and pepper

Directions

1. Bring a medium saucepan of well-salted water to a boil over high heat. 
2. Add the beans to the boiling water and cook until they are tender but still have some bite, about 10 minutes. Strain and set aside.
3. In a large skillet set over medium-high, warm the butter and the olive oil until the butter melts. 
4. Add the crushed garlic and stir until fragrant, about 30 seconds.
5. Add the beans to the pan and sauté until hot and coated with butter and oil.
6. Transfer the beans to a plate, season with salt and pepper, and serve right away.

Tip: You can replace the garlic with minced shallots if you prefer.