Commonly referred to as string beans, the string that once was their trademark can seldom be found in modern varieties. Although these bright green and crunchy beans are available at your local market throughout the year, they are in season from summer through early fall when they are at their best and the least expensive.

Green beans are picked while still immature and the inner bean is just beginning to form. They are one of only a few varieties of beans eaten fresh. Although green beans vary in size, they average about four inches in length. They are usually deep emerald green in color and come to a slight point at either end. They contain tiny seeds within their thin pods.

Green beans, while low in calories (just 43.75 calories in a whole cup), are loaded with enough nutrients to not only power up the Jolly Green Giant, but to put a big smile on his face. Green beans are an excellent source of vitamin C, vitamin K and manganese. Plus, green beans are a very good source of vitamin A (notably through their concentration of carotenoids including beta-carotene), dietary fiber, potassium, folate and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.

For atherosclerosis and diabetic heart disease, few foods compare to green beans in their number of helpful nutrients.

If possible, purchase green beans at a store or farmer’s market that sells them loose so you can sort through them to choose the beans of best quality. Purchase beans that have a smooth feel and a vibrant green color, and that are free from brown spots or bruises. They should have a firm texture and ‘snap’ when broken. Store unwashed fresh bean pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days.

Just prior to using the green beans, wash them under running water. Remove both ends of the beans by either snapping them off or cutting them with a knife.

Quick serving ideas:

• Green beans are a classic ingredient in Salad Nicoise, a French cold salad dish that combines steamed green beans with tuna fish and potatoes.

• Sauté green beans with shiitake mushrooms.

• Prepare the perennial favorite: green beans almondine, by sprinking slivered almonds on healthy sautéed beans.

• Roast green beans, red peppers and garlic, and combine with olive oil and seasonings to make a delicious salad.

If you have a suggestion, idea or recipe you’d like to share, contact me at gltrecipebox@gmail.com

Recipe courtesy of The Neelys

Salt and freshly ground black pepper

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the beans and continue to sauté until coated in the butter and heated through, about five minutes. Add lemon zest and season with salt and pepper.