Haricots Verts

This recipe is courtesy of chef Emeril Lagasse.

  • Servings: 4
Haricots Verts

Source: The Martha Stewart Show, February Winter 2008


  • 1/2 pound haricots verts, trimmed
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon unsalted butter


  1. Place haricot verts in a medium skillet; add 1 cup water. Season with salt and pepper and add butter. Bring to a boil over high heat. Cook until haricot verts are crisp-tender, 6 to 7 minutes.


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