Sauteed Haricot Verts and Broccolini


I love having something green, crisp, and delicious on my plate, especially during the holiday season, since it's always a perfect match for whatever I'm serving. It's times like this when I prepare Sauteed Haricot Verts and Broccolini. I've combined two of my favorite vegetables and created such a fresh-tasting dish. The greens are blanched, then sauteed in garlic and oil, and then tossed with lemon zest. I can eat this any day of the week.


Ingredients for Sauteed Haricot Verts and Broccolini:


1 pound Haricot Verts, rinsed and dried

2 bunches of broccolini

3 tablespoons olive oil

4 cloves garlic, sliced

1 tablespoon lemon zest, from 2 lemons

kosher salt

black pepper


Time-Saving Tip: Blanch, cool, and thoroughly dry the vegetables up to two days in advance. Store in a container or plastic bag in the refrigerator.


Let's see what we need.

We're ready to cook.



Trim the broccolini by pulling off the leaves and cutting off the dry ends; if one of them seems much thicker than the others slice in half vertically.


Bring a large pot water to a boil. Add the vegetables and cook for 2 minutes until they are tender-crisp. Drain and quickly transfer to a bowl of ice and water to cool quickly. Dry the beans and broccolini thoroughly. If preparing in advance, refrigerate the vegetables; if not, proceed with the recipe.


Add the oil and garlic to a large pan. Saute until garlic is just trying to turn color and add the vegetables and season with salt and pepper. Quickly saute until vegetables are heated. Add the zest and toss until thoroughly combined.


It's ready! Crisp and delicious is the best way to describe Sauteed Haricot Verts and Broccolini.


Enjoy!


Sauteed Haricot Verts and Broccolini:


  • 1 pound Haricot Verts, rinsed and dried

  • 2 bunches of broccolini

  • 3 tablespoons olive oil

  • 4 cloves garlic, sliced

  • 1 tablespoon lemon zest, from 2 lemons

  • kosher salt

  • black pepper

  • Trim the broccolini by pulling off the leaves and cutting off the dry ends; if one of them seems much thicker than the others slice in half vertically.

  • Bring a large pot water to a boil. Add the vegetables and cook for 2 minutes until they are tender-crisp. Drain and quickly transfer to a bowl of ice and water to cool quickly. Dry the beans and broccolini thoroughly. If preparing in advance, refrigerate the vegetables; if not, proceed with the recipe.

  • Add the oil and garlic to a large pan. Saute until garlic is just trying to turn color and add the vegetables and season with salt and pepper. Quickly saute until vegetables are heated. Add the zest and toss until thoroughly combined.

  • Time-Saving Tip: Blanch, cool, and thoroughly dry the vegetables up to two days in advance. Store in a container or plastic bag in the refrigerator.


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