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Haricots Verts

  • Yield: 4 to 6 servings


  • 12 ounces haricots verts, ends trimmed (or thin regular green beans)
  • Kosher salt
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 1/3 cup toasted hazelnuts, roughly chopped
  • Freshly shaved Parmesan cheese, for garnish


  • Bring a small saucepan of salted water to a boil. Add the haricots verts and cook briefly, about 1 minute. Transfer with a slotted spoon to an ice bath to refresh, then drain and pat dry. 

    In a large skillet, melt the butter over medium-high heat. Add the drained and dried beans and season with salt and pepper. Cook, stirring, for 3 minutes, or until beans are crisp-tender. Transfer to a serving bowl or platter and garnish with hazelnuts and Parmesan cheese. 

Recipe Details