Simply Delicious Green Beans
by Ruth Lively
To really enjoy the fresh flavor of green beans, cook them just until tender (don't undercook or overcook) and dress them simply with your best olive oil and plenty of sea salt. Then, if you feel like gussying up the dish, add a flavorful extra or two (see the ideas at the end of the recipe).
Serves four as a side dish.
To learn more, read the article:
Bountiful Snap Beans
1 lb. fresh, tender green beans
1-1/2 Tbs. best-quality extra-virgin olive oil
1/4 tsp. fleur de sel or other medium-grain sea salt; more to taste
Bring a pot of water to boil over high heat. Rinse the beans and trim away their stems. Boil the beans just until tender, 4 to 5 min. for regular green beans, less for extra-thin filet beans. Drain well. Spread the beans on a platter or shallow serving dish. If there is still water clinging to them, let them dry briefly. While the beans are still hot, drizzle with the olive oil. Toss gently with your hands or two serving forks, turning the beans until they're evenly coated with oil. Sprinkle with sea salt, toss, and serve warm.
Variations
If you like, add one or two of the following extras and toss while still warm:
- a little creamy goat cheese
- slivered sun-dried tomatoes
- quartered cherry tomatoes
- grated lemon or orange zest
- sliced green onions
- blanched corn kernels
- quartered pitted olives
- paper-thin slices of radish
- shredded endive or radicchio
- toasted pine nuts or almonds
- fresh mint or chervil leaves
nutrition information (per serving):
Size
:
based on four servings;
Calories
(kcal):
80;
Fat
(g):
5;
Fat Calories
(kcal):
50;
Saturated Fat
(g):
1;
Protein
(g):
2;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
8;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
150;
Cholesterol
(mg):
0;
Fiber
(g):
4;
photo: Scott Phillips
From Fine Cooking 66
, pp. 16, 18
August 1, 2004
