Blanch-Cooked Green Beans

Blanching is a technique usually reserved for preparing vegetables for freezing. If you like your green beans very crisp, and barely cooked, this is a good method. Of course, as long as you've done the blanching, you might as well set some of the beans aside, and freeze them for winter. See About Green Beans for more info.

1 lb. green beans, trimmed

1 tablespoons butter

1 tablespoon olive oil

1 clove garlic, sliced (use 2 cloves if you like garlic)

Salt and black pepper

Submerge the beans in a pot of boiling water for 1-2 minutes. Drain the beans and immerse into ice cold water. Drain again and set aside.

Heat butter and olive oil; sauté garlic for about a minute, or until lightly browned.

Add beans, season with salt and pepper and heat through.

Serve immediately.

Recipe created or adapted by Liz Talley, Urban Graze

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