Make: Haricots Verts, 2.0

Of the 78 Simply SV articles published to-date, there is one that has received the most attention. And no, it isn't one of the articles on sex. It's the one and only Make: Haricots Verts, no joke. Published March 15 (launch week of the website), it has been a huge hit. Now that I've prepared the beans for 6 months and heard weekly impromptu reports of how much everyone loves them, I'm updating the recipe.

1. Buy haricots verts.

In English, skinny French greens beans. Costco sells them for a screaming deal of $4.49 for 2 pounds. Trader Joe's sells them for $2.99 for 12 oz. Look for the brightest green batch without brown spots.

2. Boil a pot of salted water. Add haricots verts and vigorously boil for 1-2 minutes.

You want them to be al dente. Overcooking is the difference between duty and delight: "I have to eat my vegetables..." vs. "I get to eat my vegetables!" Once you can smell the beans, quickly taste test one to confirm they are ready. Drain immediately and toss them in a serving bowl. Keep in mind, the beans will continue to cook a bit after they are drained.

3. Add one clove freshly crushed garlic, the juice of 1/2 a lemon, extra virgin olive oil, and salt.

The original article didn't include fresh garlic, and it's an absolute game changer. I crush it with my garlic press. Be wild and free, add more garlic or lemon juice as desired. Meyer lemons are my favorite for this recipe, as they have a more complex flavor. I use freshly ground salt; I don't know if it makes a difference, but it sure tastes good.

4. Mix, mix, toss, toss, et voilà! Haricots verts fit for a queen.

These are best served at room temperature (music to my ears). And don't forget the sauce! It took me a few months to realize I'd been neglecting the best part: the precious sauce pooled at the bottom of the serving bowl. Make sure to drizzle some on each person's serving—it's divine.

Haricots Verts, Green Beans