Green Beans With Basil
serves 2-4
Blanched and flavored vegetables are about as easy as it gets, and the flavor pairings are infinite. This match is classic Provençal. You can blanch the beans up to a day ahead of time and refrigerate them in the towel. Then toss the beans with the warm oil and basil just before you're ready to serve them.
1 pounds green beans, ends trimmed
1 tablespoon olive oil
1 cup packed basil leaves, thinly sliced
prep: 10 minutes
total: 20 minutes
medium pot
colander
medium sauté pan
bowl
1. Bring a medium pot of water and 2 teaspoons kosher salt to a boil. Meanwhile, prepare a bowl of ice water for shocking the beans. When the water boils, add the green beans and cook until bright green and barely tender, 4-6 minutes.
2. Remove the beans to the ice water. Leave them to cool 1 or 2 minutes; any longer and their flavor will start to wash away. Remove them to a clean towel to dry.
3. Heat the olive oil in a medium sauté pan over medium heat. When it's warm, add the beans and basil and toss to combine. Cook just until the beans are hot, 2-4 minutes. Season to taste with salt and pepper.
