pounds tiny green beans (haricots verts), trimmed
tablespoon olive oil
garlic cloves, minced
teaspoon kosher salt
teaspoon freshly ground pepper
1. Cook green beans in boiling salted water to cover 3 minutes or until crisp-tender; drain. Plunge green beans into ice water to stop the cooking process, and drain. 2. Melt butter with oil in a medium skillet over medium-high heat; add green beans, garlic, salt, and pepper, and sauté 4 to 5 minutes or until thoroughly heated. Note: Blanch the green beans (Step 1) up to a day ahead. When you are ready to prepare supper, just toss the green beans in the skillet and sauté.