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Reply to "Sides for Thanksgiving Potluck"
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[quote=Anonymous]Green beans that are still bright and crisp, not overcooked. These will be a welcome contrast to all the hot mushy carb food. Blanch them for 2 min., then shock them in an ice bath to keep them crisp. Shortly before serving, stir-fry them quickly over med-high heat in a wide skillet or wok, with olive oil and thin-sliced garlic. When they're al dente, get them off the heat and hit them with salt and a spritz of lemon. Almonds optional. Ideally, you do the stir-frying on-site so they're fresh. If that's not possible, do it just before you leave the house. If you have to re-heat there, do it either stovetop or (carefully) in the microwave. Not in the oven or a steamer, where they'll get mushy, defeating your work. [/quote]
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