This recipe is courtesy of chef Emeril Lagasse.
- 1/2 pound haricots verts, trimmed
- Coarse salt and freshly ground black pepper
- 1 tablespoon unsalted butter
Place haricot verts in a medium skillet; add 1 cup water. Season with salt and pepper and add butter. Bring to a boil over high heat. Cook until haricot verts are crisp-tender, 6 to 7 minutes.