Haricots verts.

 Green beans are full of beneficial vitamins and antioxidants.  Although they are most in season during the summer, they are readily available year round in most grocery stores.

True haricots verts are a French variety that have less water content, making them thinner and often stronger in flavor.  Personally, I think the conventional type are just fine.  The extra water keeps them crunchy so you get that nice snap when you bite into them.

Here I have foregone the normal steam preparation to retain as much crunch as possible.  These make a nice side dish for roasted chicken, or could make an easy, light lunch with a poached egg laid across the top.  I've written the recipe for one large serving, but it can easily be stretched to serve to a crowd.  Enjoy.

Haricots Verts

Prep time: 5 min  Cook time: 5 min
Serves 1

2 handfuls fresh green beans, washed and trimmed
1 Tbls. coconut oil  (olive oil also works)
1 Tbls. Champagne vinegar (or red or white or rice, etc.)
Sprinkling of fresh herbs (I used parsley, tarragon, mint and thyme)
A few sliced almonds
Salt and pepper

Place coconut oil in skillet and melt over high heat.  When pan is hot, add green beans and toss to coat in oil.  Cook quickly, tossing the pan frequently so beans are cooked evenly.  Cook to desired doneness, approximately 5 minutes.  Arrange beans on plate.  Drizzle with vinegar.  Sprinkle with herbs and almonds.  Season to taste with salt and pepper.