The blanching and quick sautéing is known as cooking vegetables "al dente".
Servings: 4
• 1 1/4 pounds fresh green beans, trimmed • 1 teaspoon low saturated fat margarine • 1/2 teaspoon shallot, minced • 1 garlic clove, minced • 1/4 cup toasted sliced almonds • Salt • Fresh ground black pepper
In a large pot, blanch green beans in simmering, lightly salted water for 3 minutes or until slightly tender yet firm. Remove green beans and immediately submerge in ice water to chill thoroughly. This step halts the cooking process allowing vegetables to retain their crispness and color.
Melt margarine in a large sauté pan over medium heat. Add shallot and garlic, sauté until translucent. Add blanched green beans, almonds.
Sauté For 3 - 4 minutes while stirring to heat through. Season with salt and fresh ground black pepper. Transfer to a warm serving platter or bowl to serve.
