A simple green vegetable is a wonderful addition to an otherwise rich meal. These beans are first blanched, which sets their color and preserves their texture. Just before serving, they are quickly sautéed in butter.
- 1 pound fresh green beans*
- 1 teaspoon kosher salt, plus extra as needed for seasoning
- 3 tablespoons unsalted butter
- Freshly ground black pepper, to taste
Bring 6 cups of water to the boil in a large sauce pan. Cut off the stem ends of the green beans and discard; rinse the green beans under cold water.
Add 1 teaspoon of salt to the boiling water; return to the boil, and add the green beans. Cook until the beans are crisp tender, approximately 4 minutes.
Drain the beans, and plunge into a bowl of ice-cold water to stop the cooking process. As soon as the beans are cool, drain thoroughly, then pat dry with paper towels; set aside.
Melt the butter in a large, deep sauté pan. Add the green beans, and sauté until the beans are coated with butter and just heated through. Season with salt and pepper, to taste.
Serves 4
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