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The way I make GREEN BEANS

11/24/2010

2 Comments

 
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     Did you just wake up this morning like I did, and think... yikes!  Thanksgiving is tomorrow!  So many things I could have and should have done yesterday, but I left them for today -- cubing the bread for the stuffing, rolling the pumpkin pie pastry, brining the turkey, setting the table...  Needless to say, this will be a busy day.
     If you're looking for an easy and delicious way to make green beans (or broccoli), do as I do...  Bring salted water to a boil in a large sauté pan.  Add the green beans and cook at a gentle boil for 4 to 5 minutes; time depends on the size of the beans.  I prefer my beans more tender than crisp.  Drain the beans and wrap in a dish towel.  The beans can now be held for several hours at room temperature.  If you want to get a jump on things, take the green beans, still wrapped in the dish towel, and slide into a zip-lock bag and refrigerate overnight.  Pull out of the refrigerator about an hour before needed, and right before you're ready to serve, heat some very good olive oil in a sauté pan.  Add the beans and cook over medium heat.  I like mine seared a little bit.  Remove from the heat and sprinkle with fleur de sel.  Devour immediately.  YUM!





2 Comments
Merisi, Vienna link
11/24/2010 04:51:05 am

" So many things I could have and should have done yesterday, but I left them for today -- cubing the bread for the stuffing, rolling the pumpkin pie pastry, brining the turkey, setting the table. "

Eileen, that sentence made me smile. We all have been there, haven't we? I hope you had a productive day and managed to prepare all you planned to. Happy Thanksgiving to you and yours,
Merisi

(We will celebrate on Saturday, due to the fact that there is no holiday here. I have set aside tomorrow to do my shopping and chopping.)

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Tom @ Tall Clover link
11/25/2010 01:32:11 am

Eileen, these beans seem the perfect foil for a meal overloaded with excess. Don't get me wrong, I'll be piling on the gravy and dressing, but my heart will appreciate the green bean chaser.

Happy Thanksgiving Eileen to you and yours and that nifty new kitchen!

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