MORTON’S THE STEAKHOUSE
now at 303 Peachtree Center Ave. N.E., Atlanta. 404-577-4366, www.mortons.com/atlanta
Q: We recently had the sauteed garlic green beans at Morton’s The Steakhouse. My 13-year-old son said they were the best green beans he’s ever eaten. I would love the recipe so that I could make them at home for him. - Pat Miller, Loganville
A: Good news: A teenager is willing to eat a vegetable. Even better news: The recipe turns out to be so simple, he could make it for himself. Morton’s Sauteed Garlic Green Beans are fast and unfussy — a perfect recipe for aspiring young chefs to try. “It takes five minutes to make, and it pairs well with a big, thick, juicy steak and a baked potato, ” said Morton’s executive chef Antonio Ballester. “It’s just good, hearty food.”
Sauteed Garlic Green Beans
Morton’s uses a more generous quantity of butter to prepare these slender beans, but we scaled that back a bit for home use.
1 pound fresh or frozen haricot vert (French green beans), trimmed
1/4 cup ( 1/2 stick) unsalted butter
1 shallot, chopped
3 cloves garlic, minced
Salt to taste
Freshly ground white pepper to taste
If you are using fresh haricot vert, cook in a pot of boiling water for 2-3 minutes; shock in ice-cold water, drain and set aside. If using frozen, thaw and drain.
In a large saute pan over medium heat, melt the butter until bubbling but not browned. Add the shallot and garlic, and saute until softened, about 30 seconds. Add the beans and toss a couple of times. Add the salt and pepper and continue to saute until all is hot throughout, approximately 2 minutes. Serve immediately.
4 servings
Per serving: 138 calories (percent of calories from fat, 71), 2 grams protein, 8 grams carbohydrates, 3 grams fiber, 12 grams fat (7 grams saturated), 31 milligrams cholesterol, 42 milligrams sodium.
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