Haricots Verts with Rosemary

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Slip in the beans and cook until bright green and crisp-tender.

3. 3

   Remove the beans to an ice bath to shock, then drain and pat dry with paper towels.

4. 4

   Gently heat the olive oil and rosemary in a large, deep skillet over low heat until the rosemary is softened and very fragrant, 4 to 5 minutes.

5. 5

   Remove the rosemary sprig, raise the heat to medium-high, and add the string beans.

6. 6

   Toss to coat with the rosemary-lemon scented oil until the beans are heated through.

7. 7

   Season with salt and pepper, to taste.

8. 8

   Serve warm or at room temperature.

9. 9

   Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil.

10. 10

    Place over low heat and simmer for 15 minutes.

11. 11

    Cool completely and transfer to a jar with a tight-fitting lid.

12. 12

    Keep tightly sealed at room temperature for up to 2 weeks.

13. 13

    Dress grilled chicken or any simply vegetable with the oil.

14. 14

    When tomatoes are in season, a simple dish of sliced tomato dressed with this oil and a sprinkling of oregano is a meal unto itself.

* Per serving · 4 servings · Values may vary.

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