Green Beans

Store unwashed in a plastic bag or container in the crisper. For freezing, blanch for 2-3 minutes first, then cool in ice water and drain before freezing.

Good source of vitamin C, vitamin K, and folate. Low in calories and naturally low in sodium.

Trim both ends before cooking—snap off the stem end and tip

Don't overcook; green beans are best when still crisp-tender with a slight snap

Blanch before adding to salads or stir-fries for brighter color and better texture

Add a pinch of baking soda to the cooking water to help retain bright green color

Toss with butter, garlic, or almonds after cooking for a classic side dish

Garlic, shallots, and onions

Butter, olive oil, or sesame oil

Almonds, pecans, or walnuts

Lemon, soy sauce, or balsamic vinegar

Bacon, ham, or anchovies

Tomatoes, potatoes, or mushrooms

Herbs: thyme, dill, basil, tarragon

Overcooking until mushy and drab olive-green instead of stopping while still bright and crisp

Not drying beans thoroughly after washing, which causes splattering when sautéing

Crowding the pan when roasting or sautéing, preventing proper browning

Skipping the blanching step when meal-prepping, leading to discoloration