French Cut Green Beans with Tarragon Garlic and Balsamic Vinegar
I really love French cut green beans. It’s a simple thing, but the change in texture adds a new dimension, and the tarragon, garlic, and balsamic vinegar work really well in this dish.
Green Beans (aka haricot vert, string beans)
Salt (to taste)
Pepper (to taste)
The hardest part of this dish is cutting the green beans. There’s actually a tool designed for this (French cut green beans), so if you’re making a lot, that may be the way to go, but otherwise, just a good knife and patience will work well.
Start by washing your green beans and trimming off the ends that connect to the stalk (you can also trim both ends if you like).
Next, slice the green beans length-wise. Make long cuts and try to get 2 to 3 cuts per bean (or more if you can).
When the beans are ready, slice your garlic and separate some sprigs of tarragon.
Once everything is prepped, begin sautéing the green beans in olive oil. Make sure the heat is high and cook for 4-5 minutes (stirring constantly). Next, add the garlic, tarragon, and a bit of butter (add these ingredients after the green beans have cooked for a bit, so that they don’t burn).
Once the garlic is cooked, add a splash of balsamic vinegar at the end, along with good salt and good cracked pepper (adding the balsamic at the last minute will keep the color of the green beans bright, and won’t overly wilt them), and it’s ready to serve.