Green Beans Steamed

Green Beans vs Haricot Verts – video

vs – Learning from others is in many ways the best way to learn about . Most good cooks have go-to recipes and techniques that you may not utilize but should be using.

Case in point – we were invited to our friend’s Ken Finkel & Jane Delzer house for dinner this past Saturday. Both are excellent cooks. Ken was preparing a Thai shrimp dish that they had eaten on a recent trip to Europe. With the shrimp dish was a side of .

Now I cook all the time. I buy a handful or two in the bulk bin (because I’m cheap), trim the ends, cut them in half, steam them and serve with butter/herbs/garlic/lemon, etc. But they sometimes lose some of that bright green color and can be a little over or undercooked. Overcooked becomes a little mushy and undercooked is a little too firm.

Ken was using . just mean “” in French.  There is a difference between French () and typical American . are longer and thinner than American and are usually more tender and have a more flavorful taste. They cook more quickly, retain their bright green color, and are very tender, but firm after . (Don’t be fooled by the term “French Cut”. French-cut is just a fancy term for julienne or thinly sliced. Not the same as ). The only downside is that they are more expensive than American, bulk .

No real need to trim the (unless you want to), just sauté/steam in some water for a few minutes. You are really just blanching them. And you can do this at the very end of your meal prep.


  • 1 cup of water
  • 1/2 pound
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon butter


Place in a medium skillet; add 1 cup water.

Season with salt and pepper and add butter.

Bring to a boil over high heat.

Cook until are crisp-tender, 5 to 7 minutes.

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If you liked our article for vs , you should try our recipe for Blistered Shishito Peppers or Our Tomato and Eggplant Grilled Salad

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