HARICOTS VERTS WITH MUSTARD SEEDS AND TOASTED COCONUT

Haricots Verts with Mustard Seeds and Toasted Coconut image

Time 20m

Yield Makes 2 servings

Number Of Ingredients 4

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1/2 lb haricots verts or other thin green beans, trimmed
1 tablespoon olive oil
2 tablespoons packaged unsweetened coconut flakes (preferably large)
1/2 teaspoon mustard seeds

Steps:

Cook beans in a 3-quart saucepan of boiling salted water until crisp-tender, about 3 minutes, then drain in a colander. Rinse under cold running water to stop cooking and drain well.
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. Transfer with a slotted spoon to paper towels to drain.
Cook mustard seeds in remaining 1/2 tablespoon oil over moderately high heat, covered, shaking skillet, until popping subsides, about 1 minute.
Add beans to skillet with salt to taste and sauté, stirring occasionally, until heated through. Serve sprinkled with coconut.