This steamed green beans recipe is the simplest way to cook green beans, and in my opinion the best, especially when they are in season locally. In many ways, this simple dish is a lesson in how to use salt. The beans are cooked in water with a little Kosher salt to up their taste and color, while sea salt is used as a condiment after cooking. Good sea salt is expensive, but is used as a condiment to flavor your food, and not to cook with, so it lasts a long time. Remember, a little goes a long way! I guarantee that once you have tasted the difference, you won’t want anything else on your table. You can find grey sea salt boxed at your local supermarket.
- Top and tail the green beans and cut into approximately 1½-inch lengths. Cutting the beans to roughly the same size for even cookin. Rinse and set aside.
- In a wide saucepan, bring the water to a boil over high heat. Add the kosher salt, then the beans. Cover and cook until the beans are just al dente and bright green.
- Drain and turn into a serving dish. Run under cold water if you prefer a cold salad. Drizzle with olive oil and sprinkle with grey sea salt. Toss together and serve immediately!
- 1 pound green beans
- 1 cup water
- ½ teaspoon Kosher salt, or to taste
- Extra virgin olive oil for drizzling, or to taste
- Sel de Guerande – ‘grey’ sea salt, to taste