Garlic green beans with sliced almonds on deck later this week next to a meatloaf.
What's the trick when cooking them to keep their fresh green color .
Mine turn out sorta darkish.
I cook them with a little salt in the water with several cloves of peeled garlic for about 15-20min until tender,then drain off the water and add a little real butter.Young tender ones usually stay green,but if they are getting old sometimes they turn a greenish brown color.
Denny, if you want to keep them fresh looking, after cooking, blanch in boiling salted water for 1 minute & refresh in an ice bath, then do not over cook for your intended dish.
I'll try both of the above. Thanks gents.
Roll them up in a good paper towel, about the size u can grab wit one hand ...or leg..lol... single layer , mist with butter bacon grease or oo , roll up and microwave, set the timer for 3m then work your way up till u like them ...omg.....the color the freshness.....uowemenow
If we're having company we blanche and ice bath them as stated above and then finish them in the steamer. If it's just the wife and I we just steam them as the bacon pieces and chopped onions are frying then we dump grease and all over the beans and enjoy. SO GOOD!!
I think a lot of the color has to do with the variety. I grow a lot of green beans, both for our use here at home, and for the market. The Romano, or Italian as some people call them, cook up much differently than does our old standby, White Half Runner beans. The Romano beans do not need nearly as much cooking. We cook them I guess what could be called Southern style, with salt, onion, pieces of ham, and butter. I also like them with new potatoes cooked with them.
I've seen people barely cook a green bean, and it'd be very crunchy. I like mine cooked down quite a lot, but do like the Asian style green beans that are not cooked as much. There are a hundred ways to cook a green bean, and it all comes down to ones preference.
My preference is a couple pounds in the pressure cooker with onion slices and diced bacon for five minutes. Slather with butter when on the plate.
That's dinner.
Agree with blanching, then ice bath. Then roll in paper towel to dry. Get skillet/cast iron smoking hot and saute them real quick in bacon grease, butter, avocado oil, whatever you've got. Add shallots, thin sliced garlic, nuts, whatever you fancy. Finish with some high quality fat. Super green, slight crunch, full of deliciousness.
Agree with blanching, then ice bath. Then roll in paper towel to dry. Get skillet/cast iron smoking hot and saute them real quick in bacon grease, butter, avocado oil, whatever you've got. Add shallots, thin sliced garlic, nuts, whatever you fancy. Finish with some high quality fat. Super green, slight crunch, full of deliciousness.
A squeeze of lime, dash of red pepper flakes, fresh herbs.......
All good.
Toss in big bowl with EVOO and garlic powder. Roast in 40p* oven until *almost* done.
Serve. S&P to taste.