by LAURA BODE

Steamed, fried, baked, blanched, braised, battered or sautéed, green beans can be prepared in ways as numerous as the varieties and colors in which they come. From the classic green bean casserole at the holidays to salads, stir-fries and soups, green beans can be part of any meal, as the star or as a side dish.

Green beans, also known as snap beans or string beans, are legumes (plants that produce a pod with edible seeds). And while they are related to fresh shell beans, such as lima and pinto beans, green beans are grown and loved for their pods—not necessarily for what’s inside them. They are also a nutritionally solid vegetable choice, at just 30 calories per cup, raw, and with 2 grams of protein and fiber each, with trace amounts of calcium and potassium, and zero cholesterol or fat, according to the U.S. Department of Agriculture.

French green beans, also known as haricots verts, are a more petite version of a typical string bean; they cook quickly and have a more delicate texture and slightly sweeter flavor than other green bean types. They are a favorite for the classic green bean casserole, which can be jazzed up during the holidays with bacon and water chestnuts for extra crunch.

Why not try a different green bean recipe each week—from roasted green beans with goat cheese and hazelnuts, to sautéed beans in butter, herbs and garlic. Want a true win with the youngest members of your household? Give green bean fries a try: Drizzle them lightly with olive oil, sprinkle with your favorite spices and air-fry them for a tasty side dish that’s done in less than 15 minutes.

Green beans are just as delicious cold as they are warm. Simply blanch or lightly steam the beans for five minutes, then cool them in the refrigerator before adding to a cold pasta salad filled with veggies. Toss in your favorite store-bought or homemade dressing and you’ll have a filling meal sure to be a hit with family and friends—and, depending on the size of your salad, possibly leftovers too.