This video is sponsored by Shun!


We know it’s been a minute, but this week, Molly is coming back with a bang: she’s teaching us how to make (drumroll please)…. GREEN BEANS!


No, but seriously, this recipe is, as Molly puts it, a “sneaky hit”. She takes a very simple and oft overlooked veggie and turns it into something majestic . Molly teaches us how to blanch, which we learn is reallyyyyy just a fancy way of boiling. Blanching ensures the green beans stay the brightest green possible, before being smothered in toasted pistachios, parm, lemon zest, and, of course: garlic.


We promise you, these green beans are far from the limp, lukewarm, and mushy ones you remember from your childhood or Thanksgiving. And they’re delish year-round. We promise they are worth a shot.



Ingredients:


PRODUCE:
1 1/2 lbs green beans, wax beans, or romano beans
1 small garlic clove
2 lemons


DAIRY:
1 1/2 oz grated parmesean cheese


PANTRY:
Kosher Salt
3/4 cup roasted + salted pistachios
1/3 cup extra virgin olive oil
freshly ground black pepper


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Video Series:
Director: Jordan Hansen
Editor: Triarch Creative
Producaaas: Ben Persky + Sophia Zimmer
Food Styling: Katie Miller
Thumbnail: Peggy Khammanotham