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Haricots Verts

Pair this with Sauteed Sole with Lemon.

  • Servings: 2
Haricots Verts

Photography: Sang An

Source: Martha Stewart Living, February 2008


  • Coarse salt, to taste
  • 8 ounces haricots verts
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 1 bunch chives, for bundling (optional)


  1. Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.

  2. Toss with oil, salt, and pepper. Tie into bundles using chives.

  3. Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.


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