That Fresh Snap

One of the things I love about summer produce, besides taste, is the tactile experience that only occurs when food is at the height of ripeness. While it...

green beans 005

One of the things I love about summer produce, besides taste, is the tactile experience that only occurs when food is at the height of ripeness. While it presents itself in many ways, the fragile softness of a peach, the way that a knife slides through summer squash like butter, the crunch of romaine as you tear it into bite sized pieces – nothing is quite as satisfying to me as prepping green beans.

I love the snap as I break the blossom end off. In fact, I never cut green beans because I enjoy the sensation of the slightly rough skin of the bean and the crisp pop against my fingers as I divide the bean in two.

Fresh fruits and vegetables are such a delight in so many ways. Make sure to focus on the myriad sensations, including touch, when you’re preparing tonight’s dinner, and don’t forget to prep some green beans to experience that satisfying snap.

Lemon Butter Green Beans

Serves: 2

Ingredients

  • 1/3 pound fresh green beans
  • 1 tablespoon butter
  • 1 tablespoon minced shallots
  • 1 tablespoon pine nuts
  • 1 teaspoon fresh lemon juice
  • Pinch salt
  • Pinch freshly ground black pepper

Directions

Trim off the end of the green beans and then cut them in half. Add to roiling, boiling, salted water. Boil for three minutes. Drain into a colander and immediately drop beans into an ice water bath. When no longer warm, drain green beans well and pat dry.

Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.

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