Boiling and then sautéeing vegetables is one of my favorite preparations, as it gives you more control over doneness. The parboil‐and‐shock method, used here, is perfect whenever you want to make sure vegetables stay crisp and vibrant. It's also great for entertaining, since you can do some of the work way ahead and finish right before serving.
Fresh green beans should be crisp and smooth, with few brown spots. Try breaking one in half; if it doesn't snap, forget it. (They're not called snap beans for nothing.)
Other vegetables that work well with this treatment: asparagus, broccoli, carrots, cauliflower, snow and snap peas, any leafy greens, and turnips. Drain them well and keep them refrigerated until you're ready to use them, or use them right away sautéed in butter or olive oil (as with this recipe), in stir‐fries, in salads, or as crudités with dip.
Makes 4 servings
1 1/2 pounds green beans
1 tablespoon olive oil
1 tablespoon butter
2 medium shallots, thinly sliced
Freshly ground black pepper
1/4 cup sliced almonds, optional
Photo by Romulo Yanes
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