This is how my mother-in-law prepares her green beans. This simple preparation really lets the natural flavor of the veggie shine. The technique is super easy and works for other vegetables such as kale, broccoli rabe, and snap peas. We usually make a ton since the veggies are always delicious the next day as well. We toss them into salads, kimchi rice pancake, or simply enjoy them as a snack.
 green beans


large pot
2 quart measuring glass or large bowl
colander or equivalent
Fill a pot with water and salt it. Warm it over high heat until it comes to a boil.
Prepare an ice bath. We like to use a huge glass measuring cup for this.
Wash the green beans and snap off the ends or trim them.
Once the water comes to a boil, add the green beans to the pot. Keep an eye on them. The should turn a bright green. Transfer them to the ice bath to stop the cooking once the water comes back to a boil.
Once the beans have cooled, strain and dry them. Sometimes we use a salad spinner for this task, but sometimes we just let them drain in a colander.
The green beans will be cool and crunchy! Add them to a salad or serve them as a side.

Jessica Oguro