Haricot Verts 1lb
(or substitute Green Beans)
Shallots = 2
Kosher Salt, Pepper
EVOO –
Trim beans.
Blanch in boiling water for 2 minutes.
Stop cooking in ice bath.
Return beans to pan.
Add olive oil.
Add shallots.
Saute until shallots are translucent (2-3 minutes).
Serve hot or room temperature.
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