recipe

What’s the secret to tender, tasty green beans . . . that stay green after you cook them? Salt!

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Beginner
time
  • 40 minutes
yield
  • Serves 4

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

2 quarts
water
¼ cup plus ⅛ teaspoon
table salt, measured separately
1 pound (16 ounces)
green beans, trimmed
Ice
3 tablespoons
extra-virgin olive oil
1 tablespoon
lemon juice, squeezed from ½ lemon
½ teaspoon
Dijon mustard

Gather Cooking Equipment

Liquid measuring cup
Large saucepan
2
bowls (1 large, 1 small)
Colander
Dish towel
Serving platter
Whisk
Tongs
1
 
2 quarts
water

Add 2 quarts water to large saucepan. Bring to boil over high heat.

 
2
 
¼ cup
table salt
1 pound (16 ounces)
green beans, trimmed

Add ¼ cup salt and green beans to boiling water in saucepan. Return to boil and cook for 6 minutes.

 
3
 
Ice

While green beans cook, fill large bowl halfway with ice and cold water. Place colander in sink. When beans are ready, carefully drain beans in colander (ask an adult for help).

 
4
 

Immediately transfer drained beans to ice bath. Let sit until no longer warm to touch, about 1 minute. Drain beans well. Transfer beans to dish towel and pat dry. Then transfer beans to serving platter.

 
5
 
3 tablespoons
extra-virgin olive oil
1 tablespoon
lemon juice, squeezed from ½ lemon
½ teaspoon
Dijon mustard

In small bowl, whisk together olive oil, lemon juice, mustard, and remaining ⅛ teaspoon salt. Drizzle over all green beans. Use tongs to toss until well combined. Serve.