Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Green Beans

Quick, simple, flavorful.

Ingredients

2 lbs. Fresh green beans, trimmed
1 gallon Water
¼ cup + 1 tsp Kosher salt
¼ cup Extra virgin olive oil
1 tsp Fresh garlic, minced
¼ cup Dry white wine
¼ cup Chicken stock
½ tsp Fresh ground black pepper

Instructions

Bring the water and ¼ cup salt to a boil in a large pot. Meanwhile, fill a large bowl with ice water. Add the green beans to the boiling water for 2 minutes. Drain and transfer to the ice water just long enough to cool them down. Drain from the ice water and set green beans aside.

Heat the oil in a large skillet over medium-low heat. Add garlic and stir constantly for 1 minute to avoid burning. Add the green beans and increase heat to medium-high heat, stirring frequently for 2 minutes. Deglaze the pan with the wine and continue cooking until almost all the wine has evaporated, about 5 minutes. Add the chicken stock and continue cooking until green beans are tender, about 8-10 minutes. Add more stock as needed if it evaporates completely before they are tender. Season with the remaining salt and pepper. Serve immediately.

Yield: 6-8 servings

Recent Recipes

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more

Braised Beef Short Ribs with Smoked Gouda Grits

I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).

Read more

Banana Nut French Toast

Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.

Read more