Serves 4 as a side
-1½ lbs. freshly picked green beans
-Best quality extra virgin olive oil
-Fine sea salt
Wash the beans in cold water to remove any grit.
Snip the umbilical tips, leaving the pointed ends intact.
Fill an ample pot with enough cold water to generously cover the beans. Bring the water to a rolling boil. Add 2 tablespoons kosher salt. Cook the beans over high heat until there is no crunch left, but they are not overcooked, 5 to 6 minutes, depending on the variety and size of the beans. (Roman flat beans will take longer than smaller types.)
Drain at once, transfer to a serving bowl, and dress with the olive oil. Sprinkle lightly with fine sea salt at the table, if you like. Enjoy!
*Variations: You can squeeze fresh lemon over the beans at the table, but I like them plain and simple. Another variation is to coddle them briefly, once cooked, in extra virgin olive oil into which you have first dissolved a few drained anchovy filets preserved under oil.
By Julia della Croce on zesterdaily.com