Photo by: Gourmet, Romulo Yanes
GREEN BEANS
Sauté green beans in a bit of olive oil, not a glob of butter, to keep them light. Unlike boiling, sautéing stops nutrients from leaching out.
Photo by: Gourmet, Romulo Yanes
GREEN BEANS
Sauté green beans in a bit of olive oil, not a glob of butter, to keep them light. Unlike boiling, sautéing stops nutrients from leaching out.