I am making dinner for Daughter Eilene’s friends and I had decided to have green beans as a side dish. Since my main dish was a French flavored meatloaf, I chose to use French Harcourt Verts with French thyme and chervil—French parsley. While Harcourt Vert simply means “green bean” in French, they are usually picked younger, and are thinner—and tenderer—than the Blue Lake variety that is most popular in the US.
Karl’s Harcourt Verts with Thyme and Chervil
1 lb. Harcourt Verts
2 Tbs. Irish/European butter
2 cloves garlic, minced
½ Tbs. French thyme
½ Tbs. chervil
⅛ tsp. black pepper
Pinch Kosher salt
1. Steam the beans until crisp tender, about 4-5 minutes.
Tip: Being fairly, thin these green beans can be over-cooked easily—better a bit over crisp than mushy.
Note: I have a medium pot with a steamer basket. When the beans are done I simply remove the basket and use the same pot to make the dressing.
2. Rinse the beans to prevent them from continuing to cook.
3. Melt the butter in the same pot and add the garlic.
4. Sauté the garlic for one minute and add the herbs and pepper to the garlic butter.
5. Return the green beans to the pot and toss to coat them with the sauce.
6. Turn off the heat and cover the pot for 1-2 minutes to re-warm the beans—with the heat of the pan.
7. Transfer the beans to a bowl and serve warm.