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Greenbeans .. what do you do with them?

Gifted Gourmet

By Gifted Gourmet
in Cooking

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eunny jang

eunny jang

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I think I posted this somewhere before, but...I usually snap off the ends, parboil in (very) salty water, shock, and then heat them with a little whole-grain mustard and olive oil - the mustard will bloom in the oil and some of the seeds will pop. The mustard cuts the "grassiness" of briefly cooked string beans, and it goes with almost anything.

I have to try the long-cooked beans - I've always been a "NO MUSHY VEGETABLES" girl, but am slowly coming around to the idea that long cooking brings out flavors that nothing else can.

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Chef Shogun

Chef Shogun

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Sauteed in black bean sauce with chili flakes and garlic! Ideally, the sliced garlic becomes kind of crispy. Let the garlic go for a bit, then toss in the beans. Thanks, [DC Asian tapas place] Raku!

Also great: Sauteed with sweet corn with a little garlic. Also great with asparagus. Credit to mom for that one!

Matt Robinson

Prep for dinner service, prep for life! A Blog

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