Cryo-blanching before sautéing softens these green beans in much the same way that par-cooking would, leaving them with a fresh, green flavor and a slight crunch. A sprinkling of golden-brown fried garlic is a nice touch on these or, well, pretty much any vegetable. Get Recipe!
(Image credit: Lauren Volo)
Fresh string beans are a summertime staple, but it’s easy to get in a rut of simply steaming and slapping them on the plate. If the best thing we can say about a forgettable side dish is that it did no harm, it’s time for an upgrade.
This recipe will be your beans’ crush all summer long. You’ll make this recipe over and over, and will share it with your friends and relations because it’s just that good. Let us count the ways, and the whys.
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