Cooking time: 10 minutes or more
The basic principle in cooking green vegetables is to use a large amount of water, and to add – this is essential – 30 g (1 oz.) of salt per liter (4 cups) of water.
Never steam your greens or cover the pan if you want that your green beans retain their attractive color. You don’t want to end up with little blackened beans giving you the evil eye!
We suggest an olive oil from Puglia (Italy), a fruity oil with vegetable overtones that pairs deliciously with green vegetables. Butter is always a treat. It is a question of preference… sometimes a question of culture.
- Break off the ends by hand or snip them with a knife or scissor.
- It is important to begin with a large quantity of salted water and to bring it to a boil before adding the vegetables so that their pore openings will be quickly blocked.
- Cook for about 10 minutes until tender: neither overcooked nor crunchy!
- Drain; drop into ice water for a second to stop the cooking and set the color; drain again.
- Drizzle with a few drops of olive oil. Season.
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