Haricots Verts Recipe

Time20m

Serves4

sauteed in chili crunch

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Ingredients

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1
Trim the Haricots Verts
Wash the haricots verts thoroughly under running water. Trim the ends of each bean by cutting off about 1/2 inch from each end.
2
Mince the Garlic
Peel the garlic cloves and mince them finely using a knife or garlic press.

3
Heat the Olive Oil
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
4
Sauté the Garlic
Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn it.
5
Add Haricots Verts
Add the trimmed haricots verts to the skillet and toss them with the garlic and olive oil. Sauté for about 5 minutes until they start to become tender but still crisp.
6
Add Chili Crunch
Stir in 3 tablespoons of chili crunch, ensuring the haricots verts are well coated. Continue to cook for an additional 2-3 minutes.
7
Season and Serve
Season the dish with salt and black pepper to taste. Once cooked to your desired tenderness, remove from heat. Serve hot as a side dish.