green beans (haricots verts) with garlic

Garden-fresh green beans are simple, yet deeply satisfying and nourishing. The best way to prepare green beans, regardless of how they’re served is simply to blanch them in boiling water for 5 minutes. Here, we employ the French method, “faire revenir”, which means to “bring back”, a method where the vegetable is blanched, cooled, and then when ready to serve, sautéed briefly over high heat. This method ensures that the vegetable is cooked on the inside while retaining its vibrant color. The French know how to do veggies, so that even the smallest side veg is a stand-out.

Ingredients

3 garlic cloves, minced
24 ounces any variety of green bean, cut into 2-inch pieces
¼ teaspoon sea salt
10 basil leaves, sliced chiffonade

Instructions

1. Bring a medium pot of water to boil. Mince or press the garlic. Employ the CHOP and STOP method before cooking. Prepare an ice bath.

2. Blanch in boiling water for 5 to 6 minutes until beans are al dente. Remove with tongs and plunge into ice water to stop the cooking. Drain well and store in the refrigerator a plastic bag for up to 48 hours.

3. Serve warm using the French method “faire revenir”: Heat a large skillet. Add the garlic and one tablespoon of water, cover and sweat for a minute. Toss in the green beans, and stir using a wooden or metal spatula. Sprinkle with the salt. Cook for 2 to 3 minutes, tossing to avoid sticking and overbrowning. Remove to a serving platter and garnish with basil. Alternately, serve the beans chilled or at room temperature in any salad. Try my 2-bean salad with green beans, chickpeas + red onion with miso-Dijon dressing.

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This recipe qualifies for the whole-food plant-based (WFPB) designation, meaning that it is made of only of whole plant foods and does not contain any extracted ingredients, such as sugar or oil, that would damage the body’s endothelium (the inner most lining of the arteries).