Snipping stems off a pile of fresh green beans the other day, the bright scent wafted up and I thought, “Green. That scent is the color green.” There’s a reason for that. Studies in neuroscience have shown that cross modal associations in our brains link visuals with the sense of smell and affect our perception of colors. But whether your brain luxuriates in fresh green associations when you smell a green bean or not, your tastebuds will love Green Beans Almondine.
To make this classic French dish, you’ll blanch green beans or slender haricot verts in salted water to squeaky doneness, and then toss them with butter browned shallots, garlic and slivered almonds. A spritz of lemon and sprinkle of zest is the bright finish. Ergo: Easy elegance, 1,2,3. Note: While past literature may have warned you off boiling veg, the blanch to al dente in salted water helps the beans keep their color and nicely seasons them inside and out.
