A good-quality extra-virgin olive oil makes all the difference here. Elena uses Barbera Frantoia XV, from Sicily, which, when tossed with the warm beans, bursts with a gentle grassy flavor.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
1 lb green beans, trimmed
2 tablespoons extra-virgin olive oil
Coarse gray sea salt to taste
Preparation
Cook beans in a 6-quart pot of boiling salted water , uncovered, until just tender, 4 to 6 minutes. Drain in a colander, then transfer to a large bowl and toss with oil, sea salt, and pepper to taste.
