Sautéed Green Beans

This recipe serves:  4 6 8

1 pound green beans, or haricot vert
2 teaspoons olive oil
salt to taste
freshly ground black pepper
1. Pull off any strings along the bean's seams and trim the stem end.

2. Bring 3 quarts of salted water to a boil. Add the beans.

3. Boil until crisp tender, about 4 to 8 minutes, depending on the width of the beans.

4. Drain the beans and immediately plunge them into cold water. Drain.

5. Heat a large skillet and add the olive oil. Toss the beans into the skillet and warm through. Add salt and pepper to taste.

Serving Size: about 4 ounces

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