Haricots Vert with Butter and Herbs

The thin little green beans that the French call Haricot Vert (Green Beans) need only a touch of red onion, (or garlic) and some fresh herbs to shine. Blanch in a pot of boiling water followed by a quick bath in ice water to set the beautiful color. Then saute with olive oil, a little clarified butter and onions for just a few minutes.  Finish with a bit of fresh lemon juice. Delicious.

Ingredients:

1 pound thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped very fine (or substitute 3 cloves of garlic crushed through a press)
2 tablespoons of good olive oil
1 tablespoons butter (I use Ghee which is clairified butter)
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh thyme leaves
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh chives, chopped fine
Sea salt and freshly ground black pepper to taste
Juice of one lemon wedge

Directions:

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Boil the beans for no more than 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a tea towel or paper towel.

Heat the olive oil and butter over medium-high heat in a large sauté pan. I like to use Ghee, or clarified butter which does not burn. Cook the onions until translucent, about 2-3 minutes.

Add the green beans and sauté for 2-3 minutes, stirring often.

Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Add the juice of a lemon.