French Green Beans

Introducing one of my favorite cooking techniques: blanching/parboiling. This method works wonders with a variety of greens, from broccoli to peas to leafy greens. However, my absolute favorite to work with is French green beans, also known as Haricot Verts. These beans are longer and skinnier than regular green beans, harvested earlier for a more tender and flavorful experience. Best enjoyed fresh after harvest, Haricot Verts are a true delight in the kitchen. Stay tuned to discover my expert tips and tricks for preparing these delicate and delicious French green beans!

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Healthy greens

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Blanching Greens

Bring a large amount of water to boil. Add salt and plunge greens in boiling water. Add more salt on top and over. As soon as it gets back to boil, cook for one or 2 minutes. Immerse blanched green in an ice water bath. Drain and store greens in a freezer bag with a couple of folded paper towels (it absorbs remaining moisture during refrigeration).

Vinaigrette

Add all the following ingredients to any sealed container and shake before each use. Keep it at room temperature for up to a week. Vinaigrette can also be kept refrigerated as well. Leave it out an hour or so to come to room temperature prior to use.