- 2 pounds thin green beans or haricots verts, trimmed
- 1 tablespoon extra-virgin olive oil
- Coarse sea salt
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 5 minutes. Drain and shake dry, then return the beans to the pot. Toss with the olive oil and sea salt. Transfer to a platter and serve.
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