Haricots verts, of course, is French for "green beans." The French variety is a true string bean — smaller, more delicate, greener, and definitely better than the thick ones.

Ingredients

• 1 tablespoon plus 1/4 teaspoon salt
• 1 pound haricots verts
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 1 garlic clove, minced
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Place 1 tablespoon of the salt in a large pot of water and bring to a boil (see note). Add the beans and cook over medium heat until tender but still slightly crunchy (al dente), about 4 minutes. Drain in a colander and refresh under cold water to halt cooking.

2. While the beans are cooking, melt the butter in a large sauté pan over medium-low heat, add the shallot and garlic, and cook for 1 to 2 minutes, or until soft. Add the drained beans, toss, season with the 1/4 teaspoon each of the salt and pepper, and serve.

Note: Instead of boiling, you can steam the beans for 3 to 4 minutes in a medium-size pot equipped with a vegetable steamer. Remove the lid from the pot after 2 minutes to preserve the beans’ green color. Once they are steamed, proceed with step 2.