Ina Garten Green Bean Food

STRING BEANS WITH SHALLOTS

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
• Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
• If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

FRENCH STRING BEAN SALAD

Steps:

• Fill a large bowl with ice water. Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the beans and cook for 1 minute only. Time it carefully! You want the beans to be crisp-tender. Drain the beans and put them in the ice water until completely cool. Drain the beans again, dry on paper towels, and place them in a large bowl. In a small bowl, whisk together the mustard, vinegar, 1/2 teaspoon salt, and the pepper. While whisking, slowly add the olive oil to make an emulsion. Pour enough dressing over the beans to moisten them well, reserving the rest for another use. Toss with the dill, season to taste, and serve at room temperature. (If the beans aren't served immediately, refrigerate them and add a little extra vinaigrette and a sprinkle of salt before serving.)

GREEN BEANS GREMOLATA

Steps:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, Parmesan and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

STRING BEANS WITH GARLIC

Steps:

• Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
• Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.

GREEN BEANS WITH BALSAMIC VINEGAR

Steps:

• Rinse and snap beans.
• Mince garlic.
• Mix garlic, vinegar and olive oil and set aside.
• Steam beans until tender but firm, approximately 10-15 minutues.
• Toss with balsamic vinegar dressing.
• Can be refrigerated and served cold.

GREEN BEANS ALMONDINE INA GARTEN

Steps:

• In a large skillet or sauce pan with a cover, melt one tablespoon butter over medium heat.
• Toast the sliced almonds, tossing regularly, for 4 to 5 minutes, until golden brown and aromatic. Remove the pan from the heat and set it aside.
• Clean the skillet with a paper towel and then pour in one tablespoon of olive oil.
• Toss together the green beans, water, salt, and lemon juice.
• Cook, covered, for 7 to 9 minutes, or until green beans are brilliant green and tender, stirring occasionally.
• Remove the lid and heat until all of the liquid has evaporated.
• In a separate bowl, combine the remaining tablespoon of butter and the minced garlic. Sauté for 1 to 2 minutes, or until the garlic smells good.
• Stir in the toasted almonds, season to taste, and serve immediately.

INA GARTEN GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees. In a large skillet, melt butter over medium heat.
• Saute onions and mushrooms until just tender, stirring occasionally. Add garlic and cook for another 1-2 minutes, then remove from heat and set aside.
• In a medium saucepan, combine green beans with chicken broth. Bring to a boil.
• Continue cooking for about 8 minutes until beans are crisp-tender and drain.
• Prepare a 2-quart baking dish by spraying it with cooking spray. In a large bowl, combine the soup, mushroom mixture, green beans, Parmesan, salt, and pepper.
• Transfer the mixture to the prepared baking dish and top with crispy onion strings.
• Bake at 350 degrees for 20 minutes, or until the casserole is heated through.

INA GARTEN'S OVEN-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees.
• Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
• Roast the vegetables for 25 - 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 - 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.

STRING/ GREEN BEANS WITH SHALLOTS

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1-1/2 minutes only.
• Drain immediately and immerse in a bowl of ice water.
• Heat the butter and oil in a very large saute pan or large pot(12" diameter) and saute the shallots with crrushed red pepper flakes, if using, on medium heat for 5-10 minutes, tossing occasionally, until lightly browned.
• Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well.
• Heat only until the beans are hot.
• *If you are using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

GREEN GREEN SPRING VEGETABLES BAREFOOT CONTESSA - INA GARTEN

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water.
• Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans.
• Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water.
• Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
• When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned.
• Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.