Garlicky Haricot Verts

These are my favorite thing. If I had to pick a favorite veg, it would skinny, tender, garlicky green beans - This recipe takes minutes and can be topped with any sort of cheese to make it a more substantial side dish. I love plopping a whole burrata ball on top with some flakey salt and cutting it open to coat the beans. You can also add some shaved almonds or toasted walnuts for texture.

What you need:

Bag of haricot verts (good ole green beans will work, but they tend to be firmer and less tender)
Garlic
Burrata (optional)
Extra Virgin Olive Oil
Kosher Salt

Toss the beans in boiling water and cook for about 4-5 minutes. They will be firm and bright green. If you have little kids (or a hubby like mine that prefers them softer) you can cook for 6-7 minutes. Strain them and immediately toss in olive oil, salt and crushed garlic. I didn’t add measurements because it’s really to your taste. I like using two cloves of garlic to about 12 ounces of beans but my kids like less. Also, I love a good pour of oil because I’ll use the excess garlicky oil at the bottom of the bowl to soak up with bread. You’ll find the right amount for you.

I started making these by blanching them (dunking in ice water after the boiling water) but them I stopped doing that because I simply didn’t have the time and didn’t care enough to do this step. Now, after making these about a billion times, I have found you don’t need this step. They stay green and they are yummy eaten warm. I also find that tossing the oil and garlic on them nice and hot, warms the garlic just right without cooking it. You can also add a squeeze of lemon of top for brightness.

The photo below has black sea salt on top - any crunchy salt will do!