With just six ingredients (including salt and pepper!)
you’ll be well on your way to an easy and delicious side dish.
Since the recipe is so straight-forward, it’s completely doable on a weeknight.
Photo:Greg Dupree, Prop Stylist: Audrey Davis, Food Stylist: Chelsea Zimmer
They’re thinner, more delicate, and often have a snappier texture than regular green beans.
FYI, for this photo we used haricots verts.
freshly groundblack pepper
Flaky sea salt (optional)
Directions
Cook the beans.
Bring a large pot of salted water to a boil.
Add the green beans; cook until tender, 3 to 5 minutes.
Saute the garlic and pine nuts.
Heat oil in a large skillet over medium heat.
Add the garlic and cook, stirring often, for 1 minute.
Toss green beans with garlic and pine nuts.
Transfer drained beans to skillet.
Add kosher salt and pepper; toss to coat.
Sprinkle with flaky sea salt, if using.
Drain and pat the green beans dry before refrigerating in an airtight container for up to 4 days.
Leftovers can be refrigerating in an airtight container for up to 1 week.
2,000 calories a day is used for general nutrition advice.
