Ingredients:

  • 1 lb fresh green beans
  • 2 tbsp kosher salt
  • 8 cups water
  • 4 cups cold water
  • 2 cups ice cubes

Instructions:

  1. Trim the ends. Snip off the stem ends of the 1 lb fresh green beans using kitchen shears for speed.
  2. Boil the water. Bring 8 cups water to a rolling roar in a large pot.
  3. Season the water. Add 2 tbsp kosher salt once the water is boiling until it looks like clear sea water.
  4. Prepare the shock bath. Combine 4 cups cold water and 2 cups ice cubes in a large bowl.
  5. Submerge the beans. Carefully drop the beans into the boiling water until they are fully submerged.
  6. Cook briefly. Set a timer for 3 minutes until the beans turn a neon, vibrant green.
  7. Test for doneness. Pull one bean out and bite it; it should be tender but still have a distinct snap.
  8. Transfer to ice. Use a spider strainer to move beans to the ice bath until they are cold to the touch.
  9. Drain and dry. Move the beans to a salad spinner or clean towels until no moisture remains on the surface.