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You eat veggies every day, but you’ve never had them like this before. In her new cookbook, Ruffage: A Practical Guide to Vegetables, chef Abra Berens is reinventing vegetables in all sorts of fascinating ways—but the recipes are still surprisingly easy to pull off.
Next up? Green beans. Instead of boiling them, Berens recommends blistering them, which gives them an entirely new (and extremely delicious) texture and flavor.
“When pan roasting green beans, cook them as fast as possible to blister the skin and keep their bright green color and crunch,” Berens tells us.
They’re ready in about 15 minutes, and they’ll be gone even faster.
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