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

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Read more

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Read more