Haricots Verts with Mustard Seeds and Toasted Coconut

1. 1

   Cook beans in a 3-quart saucepan of boiling salted water until crisp-tender, about 3 minutes, then drain in a colander.

2. 2

   Rinse under cold running water to stop cooking and drain well.

3. 3

   Heat 1/2 tablespoon oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook coconut, stirring, until golden, about 2 minutes.

4. 4

   Transfer with a slotted spoon to paper towels to drain.

5. 5

   Cook mustard seeds in remaining 1/2 tablespoon oil over moderately high heat, covered, shaking skillet, until popping subsides, about 1 minute.

6. 6

   Add beans to skillet with salt to taste and saute, stirring occasionally, until heated through.

7. 7

   Serve sprinkled with coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.