sauteed haricoverts

Amys Gluten Free Pantry

I feel like I make a thousand decisions a day. So when I’m standing in front of the produce aisle trying to figure out what to prepare that night, I wish someone would just TELL me what to make. It sounds obvious, but sometimes I forget about the absolute joy of simply prepared vegetables. I use my trusty cast iron pan to allow the beans to brown and then watch my kids fight over the crispy ones.

You can add slivered almonds, garlic or lemon juice, but I love these with the minimum of seasoning. We always finish the plate.

Prep time: 5 minutes
Total time: 12 minutes
Yield: Serves 4-6 as a side

1/2 – 1 pound haricoverts (really thin green beans – I buy mine at Trader Joe’s or Costco)
2 tsp. grapeseed oil
1 tsp. salt
1/2 tsp. freshly ground pepper

  1. Heat a heavy bottomed pan (preferably cast iron) and add grapeseed oil. (You can use olive oil, but I have fallen in love with the buttery flavor of grapeseed oil. It lets the flavor the vegetable dominate).
  2. When oil is hot, toss in rinsed haricoverts and sprinkle with a bit of the salt and pepper.
  3. Every 3 or 4 minutes, move them around the pan, and cook until beans start to brown, about 7 minutes.
  4. Add remaining salt and pepper and serve.

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