Blanched and Sautéed Garlic Green Beans

Blanching gives beans a fresh flavor and the perfect texture. This process is also easy to do if you want to make beans to serve later. To test when a bean is perfectly cooked during the blanching process, take a bean out of the pot, squeeze between your fingers. When it is firm but gives a little, the green beans are cooked. Once they are blanched they can be refrigerated and reheated later or served cold. I like to sauté them with garlic, olive oil and a little lemon juice.



¼ cup sea salt  

1 pound green beans

3 tablespoons extra-virgin olive oil

3 cloves garlic, chopped

1 teaspoon freshly squeezed lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste



Bring a medium pot filled halfway with water to a rolling boil over high heat. Add the sea salt and stir until all the salt is dissolved. The water should taste similar to ocean water.

French the beans, removing the strings on both sides with a paring knife. Add the green beans to the water and cook until tender, about 3 minutes.

Drain the green beans and add to a large bowl filled with cold water and ice cubes to stop the cooking process. When the green beans are cool remove the green beans from the ice and drain again. Refrigerate until ready to serve.

When ready, heat olive oil in a sauté pan over medium heat. When the oil is hot, add the garlic and sauté until fragrant, about 30 seconds. Add the green beans and sauté for 2 minutes, stirring occasionally. Season with lemon juice, salt and pepper.


Serves 4 to 6 as a side.

Photo Credit: Kate Edwards 



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