Green beans are hitting their summer stride. When you’re at the market, don’t look for the biggest, but rather the greenest. Snap one and taste it raw. if there’s lots of flavor in them, even before you cook them, you’ll have a tasty side dish.
The absolute best way to cook green beans is in rapidly boiling salted water (drop the beans in after the water is boiling). This method seals the pores, brings out the color, and enhances their flavor. Two preparations are provided since most people are loathe to lug out the big pot in the summer.
INGREDIENTS:
1 lb green beans
2 tbl extra virgin olive oil mixed with 2 tbl lemon juice
1 meyer lemon
1/2 tsp clay salt
pepper to taste
Clean and snip your green beans, rinse them with water and shake off excess, but do not dry completely.
BOILING METHOD: Drop beans in rapidly boiling salted water (make sure the pot has LOTS of room and the beans are not over-crowded), and cook for 6 minutes, until beans are al dente. Drain the beans in a colander and blanche under hot water. Transfer to a large bowl and toss with olive oil/juice mixture. Arrange them on a platter, sprinkle with extra clay salt (or your favorite salt), add pepper, and garnish with fresh lemon slices.
MICROWAVE METHOD. Arrange cleaned beans on a heatproof non-plastic cooking dish, add some lemon slices, and cover the beans with wax paper or parchment.
Microwave beans and lemon on high for 3-4 minutes under the wax paper, until bright green and al dente. Remove paper and cooked lemons. Toss with olive oil//juice mixture, pepper and clay salt. top with more lemon slices and serve.
These can also be served at room temperature with hummus or fava bean dip. Makes a great substitute for chips.
Prior to becoming a legal goddess, Tsan worked in the food industry, both as chef (in Cambridge and New Hampshire) and as an event planner (in Vail). She also ran the Culinary, Hospitality and Restaurant Management Certificate Program at UCLA Extension.
I love GBs. Cannot wait until my plants start yielding. Lots of flowers, but no pods yet… I expect them any day now.
When they’re ready I’ll have them your way Tsan, as usual you completely rock my kitchen socks.
Tsan, will you marry me? I’m divorcing my husband and falling in love with you and your vegetables.
I think I could be about 20 pounds lighter and 20 times healthier with you in my kitchen!
Rachel, I think that may be Tsan’s second marriage proposal on the IC blog. I’ll have to look that up. Watch out Dan. Tsan and her vegetables are quite a force.
Gotta give you another shout-out for the great photography this week Tsan.
I see a Ice Chamber cookbook in Tsan’s future….you have a captive (and hungry) audience!
I accept all marriage (and book) proposals. As for the recipes, I’ll keep them coming. Note, however, that if you were in my home, you would also witness (and likely eat) all the stuff that Steven and Maya veto (ginger cake, butternut squash lasagne, dulce de leche ice cream). Currently, those items are in the deep freeze because my thighs have expanded in accordance with my age.
Um, the ice cream is worth it, though (sorry S&M, but it is).
“my thighs have expanded in accordance with my age.” Hella funny Tsan.