I’m excited to introduce a new series on the blog: Kitchen Tips! These are not recipes per se, but suggestions of how to use your veggies in ways you may not have considered. For my first post in this series, let’s talk about purple green beans.
These showy legumes are one of the great joys of summer produce. Their contrasting deep purple outside and bright green inside are a delight to look upon. What a disappointment though when they hit the pan or pot of boiling water and seconds later the purple has completely disappeared only to be replaced with a drab green.
And so, I present to you Kitchen Tip #1: eat your purple green beans raw.
Slice your purple green beans on a bias and you get the best show. Flashy purples and greens can now take center stage on the plate. The icing on the cake? Their sweet crunch adds fantastic texture to any salad or side dish. This week at home, I sautéed up their yellow and green cousins with some tomatoes, onions, and garlic. Once they were done and on the platter, I topped them off with raw purple beans and some oregano flowers from the garden. Voila! Dinner was served.