1 pound fresh green bean, stem ends trimmed
1 to 2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
Kosher salt and freshly ground black pepper
1. Bring a medium pot of water to a boil over high heat and salt it generously. Add green beans and cook, uncovered, until crisp-tender, about 4 minutes. Drain and rinse with very cold water until beans are cool. Drain well and pat dry with paper towels
2. Heat olive oil in a large skillet over medium heat. Add shallot and cook, stirring occasionally, until shallot is just golden, about 2 minutes. Add green beans, increase heat to high, and cook, stirring occasionally, until beans are heated through, about 4 minutes. Season beans with 1/2 teaspoon salt and black pepper. Serve immediately.
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