Karl’s Garlic and Chive Harcourt Vert

I wanted a green vegetable to go with roasted turkey and stuffing. The traditional American side dish involves overcooked green beans, canned mushroom soup and fried onions. Some people actually look forward to this dish every year.

Karl’s Garlic and Chive Harcourt Vert

Karl’s Garlic and Chive Harcourt Vert

I decided That I wanted a more savory dish. Using steamed French green beans—Harcourt vert that are thinner and more tender than regular American green beans, I made a quick sauce of butter, garlic and chives to toss them in. I tossed in a bit of chopped red bell pepper at the last minute, to add a bit of seasonal color.

Karl’s Garlic and Chive Harcourt Vert


12 oz. French harcourt vert

2 Tbs. butter or turkey smaltz (or olive oil for Vegan)
6 cloves garlic, crushed
3 Tbs. chives, finely sliced
½ large red bell pepper, sliced
¼ tsp. black pepper
¼ tsp. Kosher salt


1. Rinse and stem the green beans and steam them until just crisp tender, about 5-7 minutes.

Tip: You may use Blue Lake green beans, but you will need to steam them just a little bit longer.

Note: Be careful not to overcook the green beans. They will be cooked a second time and mushy green beans are not appealing.

2. Dunk the beans in cold water—to stop them from over cooking. Drain and set them aside.

3. Five minutes before dinner, melt the butter over medium heat and sauté the garlic and chives for one minute.

4. Add the red peppers and green beans and toss to coat

5. Continue sautéing for one more minute, toss a final time and season to taste with pepper and salt.

6. Transfer to a serving bowl arraigning some of the red peppers as a garnish.

7. Serve warm.


1 Comment

Filed under Holidays, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian

One response to “Karl’s Garlic and Chive Harcourt Vert

  1. Pingback: Karl’s Deconstructed Stuffed Turkey a la Julia Child & Jacques Pepin | Jabberwocky Stew

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