Sauteed Green Beans

Ingredients

• 1 1/2 lb green beans, stem ends trimmed
• 1 tablespoon olive oil
• a green-bean frencher (optional)

Steps

1. Force beans, stemmed ends first, through frencher (if using; see cooks' note, below), then diagonally halve crosswise. Blanch beans in a 6-quart pot of ">boiling salted water, uncovered, until crisp-tender, 1 to 2 minutes. Drain beans in a colander and transfer to a bowl of ice and cold water to stop cooking, then drain well.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté beans, stirring, until just tender, 2 to 3 minutes. Season with salt and pepper and serve immediately.