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Epicurious

Perfect Green Veg . . . Every Time

This is more of a technique than a recipe, and it’s the perfect method for cooking any green vegetable. The technique, called blanching and shocking, is the same no matter what vegetable you’re making; only the cooking time will vary. The idea here is that you PARcook the veg first in boiling water (Get it? Partially cooked), then you stop the cooking process immediately by tossing the whole shootin’ match in salty ice water. Once your veg is parcooked, you can finish it however you like—sautéed in olive oil and garlic, for example, as I do here. This method works for broccoli, broccoli rabe, haricots verts, green beans, sugar snap peas, English peas, fava beans, asparagus . . . as I said, anything green!

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