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Recipe courtesy of Dave Pearson

Dave Pearson's Green Beans with Anchovy and White Wine

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 10 servings
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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

  1. Bring a large pot of salted water to a boil. Prepare an ice bath.
  2. 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.
  3. 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.

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