Herbs In Kitchen

Madelin Wajda
Willow Pond Farm

Green Beans with Tarragon (Serves 4-6)

1 pound green beans, trimmed
1 T olive oil
1 T butter
 1 small garlic clove, minced
3 T finely chopped scallions
1/2 C thinly sliced celery
2 T finely chopped French tarragon or 2 t dried
salt and pepper to taste

Bring large pot of salted water to a boil. Put in green beans and cook until just tender-crisp (3-5 minutes). Drain beans in colander and plunge into cold water to stop cooking. Drain on paper towel and cut into 1 inch pieces. Set aside. Heat olive oil and butter in large skillet. Add garlic, scallions, and celery and sauté until softened. Add beans and tarragon; sauté until heated through. Season to salt and pepper to taste.

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