Tarragon Green Beans
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Martha Stewart Living, November 2005
- Yield Serves 8
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Ingredients
- 3 tablespoons unsalted butter
- 1 large shallot, finely chopped (1/2 cup)
- 2 pounds green beans, trimmed
- 1/2 cup dry white wine
- 2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
- Coarse salt and freshly ground pepper
Directions
- Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
- Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.
The taste was too earthy. Made these last Thanksgiving and nobody liked them.
Dondi5, instead of water, use an organic (low sodium) chicken stock. VERY good!
made it for thanksgiving and i loved it! i threw on some toasted almonds which i made it perfect. will make again.
I sometimes just omit the wine and use water