Recipe information
Yield
serves 8
Ingredients
3 tablespoons unsalted butter
1 large shallot, finely chopped (1/2 cup)
2 pounds green beans, trimmed
1/2 cup dry white wine
2 tablespoons coarsely chopped fresh tarragon, plus sprigs for garnish
Coarse salt and freshly ground pepper
Preparation
Step 1
Melt the butter in a large, high-sided skillet over medium heat. Add the shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add the beans, and gently toss to coat with the shallot mixture. Cook, stirring occasionally, 2 minutes.
Step 2
Add the wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until the beans are tender, 3 to 5 minutes more. Stir in the tarragon, and season with salt and pepper. Garnish with tarragon sprigs.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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