The critical elements of this delicious side dish include thin lovely french green beans and olive oil grissini bread crumbs. Not all grissini is created equally so it’s important to cook with these bread crumbs like you would with wine–don’t use them unless you’d eat them plain. My favorite are Isola brand Grissini. The flavor and crunch is the perfect counterpart to the tender green beans. The kids love to eat them as snacks and it’s easy to set up a breadcrumb crushing station for them to help out.
Haricots Verts with Grissini
1 lb fresh haricots verts
6 Isola Olive Oil Grissini, crushed
3 -4 tbsp butter
1 tbsp olive oil
2 cloves garlic
salt & pepper
I usually buy fresh haricot verts that you can steam in the bag. The directions on the bag say 2-3 minutes, but 5 minutes is the minimum on my microwave to get them tender. Steam the beans as far in advance as you need to, they’ll warm through when you combine them in the pan with the breadcrumbs.
Crush bread sticks, leaving some 1/4 inch chunks. Melt butter and olive oil in large 12″ saute pan. When butter is through foaming but not yet starting to brown, add minced garlic and stir to infuse butter. Add breadcrumbs and toss to thoroughly coat. Cook for 5-10 minutes or until they are crispy and golden.
Drain green beans completely and add cooked beans to saute pan with breadcrumbs and butter. Toss to coat and let green beans warm through completely, about 5 minutes. If breadcrumbs aren’t adhering to beans, add another tbsp of butter to moisten. Salt and pepper.