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.
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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.
My books include the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6), where I provide all the necessary tools for making the switch to a Flexitarian diet with lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action.