Recipe courtesy of Dave Pearson
Print
Total:
30 min
Active:
30 min
Yield:
10 servings
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
10 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 2 pounds green beans, ends trimmed 
  • 2 tablespoons unsalted butter 
  • 2 tablespoons extra-virgin olive oil 
  • 6 cloves garlic, minced 
  • 2 tablespoons anchovy paste 
  • 1/2 cup white wine 

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil. Prepare an ice bath.

Cook the green beans until crisp-tender, about 3 minutes. Remove the green beans from the pot and plunge them into the ice bath to stop the cooking process. Drain and set aside.

Heat a 10-inch skillet over medium heat. Add the butter and oil. When the butter begins to foam, add the garlic and cook until golden brown, about 3 minutes. Stir in the anchovy paste, and then add the wine. Bring to a simmer, stirring, about 2 minutes. Add the green beans and toss to coat. Cook 2 minutes more, then add 1/2 teaspoon salt and remove from the heat. Serve immediately.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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