Meanwhile, wash green beans then trim off stem end using a sharp knife or kitchen shears. Prepare an ice water bath in a large bowl.
Heavily season water with kosher salt (at least a tablespoon.) Drop green beans into boiling water and cook until crisp-tender and vibrant in color, 3–5 minutes.
Using a slotted spoon or spider, immediately transfer green beans to ice water bath and let cool completely.
Buying: When buying green beans, make sure they are free of any dark spots, and are dry and crisp, not slimy or flimsy.Storage: Store blanched green beans in an airtight container in the refrigerator for up to 4 days.Freezing: For longer storage, freeze blanched green beans by arranging them in an even layer on a parchment-lined baking sheet. Freeze green beans until solid then transfer to a resealable zipper-lock bag and store in the freezer for up to 9 months.
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