Haricot Verts with Ginger and Garlic

Yields 10 servings (supposedly lol)

This is another NYT Cooking recipe. It’s actually titled Green Beans with Ginger and Garlic, but I prefer to use haricot verts, a French style of green bean; they are slim and more tender. The prep for this dish is very similar to that for Haricot Verts with Shallots. The beans are blanched, cooled and set aside until dinner is about 10 minutes away. They actually take less time, but I set a mental timer for 10 minutes and start warming up the pan and oil. If you decide that you want to use green-beans instead of haricot verts, then you need to blanch the green beans a tad longer, for a total of 4 minutes.

I used about a pound of haricot verts for the two of us, which is just under half of what this recipe calls for, and my husband and I almost ate them all; they were that good!

  • pounds of haricot verts
  • 4 TBL vegetable oil
  • ¼ cup minced fresh ginger (about 6″ ginger root, peeled)
  • 4 medium sized garlic cloves minced
  • Kosher salt, to taste
  • Blanch the beans in a large pot of boiling water for 2 minutes only (if using green beans blanch for 4)
  • Drain immediately and run cold water over them until they feel cool to arrest the cooking
  • Put strainer with beans aside until 10 minutes before dinner is ready
  • Heat the oil in a very large sauté pan on medium and sauté the ginger and garlic on medium heat for 1-to-2 minutes, until you can start to smell the aroma of the ginger and garlic
  • Add the drained beans to the pan and season with salt
  • Turn heat down a tad lower and stir beans occasionally until hot ← use a lid to heat to speed if you need to speed this step up, but still stir your beans!

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