(Makes 8 servings)

24 oz. (8 c.) fresh green beans

4 tbsp. olive oil

2 large garlic cloves

3-4 tsp. balsamic vinegar

Salt

Preparation: Break stems and little tips off green beans. Peel garlic cloves.

Blanch green beans: In large (6-8 qt.) saucepan, bring 4 in. of water to boil over high heat. Add 2 tsp. salt. Add green beans and cook 7 minutes (5 min. for the little French green beans). Drain and spread out on large plate to cool.

Sauté and serve green beans: Pour oil into large (10-in.) skillet. Set over medium heat. Crush garlic through a garlic press into the oil. Add green beans and cook 3 or 4 minutes, stirring continuously until beans are hot. Sprinkle with about 1/4 tsp. salt. Stir to season evenly. Scoop onto platter. Slowly and evenly pour vinegar over beans. Serve right away.

NOTE: The green beans can be regular ones, yellow ones, the skinny little French ones called haricot verts, or they can be snow peas or sugar snap peas. Everyday balsamic vinegar is available in the grocery store, but you can find very special "artisanal" balsamic in specialty stores. Some of it is so expensive you want to call it black gold!

Executive chef Rick Bayless, Topolobampo