Simple, French, and Never, Ever Mushy
Way too often, green beans are treated like the poor relation at the holiday table—boiled into an olive-drab submission or buried under—shudder—a can of cream of mushroom soup. It’s tragic, I say. Tragic!
In this video, I’m showing you a better way. It comes from the legendary chef Alain Ducasse, and it reminds us that pure goodness requires very little fuss. The secret relies on a simple two-step dance: The Blanch and The Sauté.
I’ll show you why shocking the beans in ice water is non-negotiable (unless you like gray vegetables), and how to finish them in a garlic-infused butter that clings to every snappy, vibrant bean. It takes 20 minutes, uses 5 ingredients, and might just upstage the turkey.
This video originally appeared on Pan-Fried Green Beans.
