Sautéed Haricots Verts with Red Bell Pepper and Lemon
Though slender, haricots verts can take on quite a bit of delicious char in the pan while remaining crisp and tender.
|2 teaspoons||olive oil|
|6 ounces||haricots verts (french green beans), trimmed|
|1 cup||thinly sliced red bell pepper|
|1 teaspoon||grated lemon rind|
|1 teaspoon||fresh lemon juice|
|1/4 teaspoon||kosher salt|
|1/4 teaspoon||freshly ground black pepper|
Heat a large skillet over high. Add oil to pan; swirl to coat. Add haricots verts; cook 5 minutes or until lightly charred, stirring occasionally. Add bell pepper; cook 3 minutes or until crisp-tender, stirring occasionally. Stir in rind and remaining ingredients.