Meanwhile, boil some water, add salt and cook haircots verts for 3 minutes. Drain and immediately place the greens into ice water until cool. Drain the greens.
Add the garlic, Worcestershire and spices to the onions then stir.
Add the wine and scrape up any brown bits from the bottom of the pan. Add the haircots verts and cook for 4 minutes. Stir in lemon juice, zest and season with pepper.
Notes
Make sure you use the low sodium beef bouillon powder or the dish will be too salty.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2013/11/19/french-onion-green-beans/