Green Beans

Look for the thinnest green beans you can find. Slender, crisp French haricots verts are expensive, but are less costly today than they once were, as more farmers are now growing them. If you are a fanatic, you can also “french” regular green beans by halving or quartering them lengthwise.

Most of the time, it is best to cook green beans at the last minute and serve them hot. If you are cooking them ahead of time, or are serving them cold in a salad, drain them in a colander and immediately rinse them with cold water. When serving them hot, drain them in a colander and then shake the colander a bit so any clinging moisture evaporates. Put the beans in a warmed bowl and add slices of cold butter. Shake or stir the beans to coat them with the butter. Don’t sauté the boiled beans in butter, or the butter will turn oily and leave a greasy coating on the beans.