Oxbow Farm & Conservation Center

Green Beans w/ Salsa Verde

This is my favorite way to eat green beans, bar none! Put a bowl of these out at your next BBQ or picnic and they will trump the chips & guac as the preferred finger food.  From my kitchen


  • 1 lb green beans
  • a large handful Italian parsley (approx. 1 C), chopped
  • 2-3 garlic cloves, minced
  • 1/4 C extra-virgin olive oil
  • red pepper flakes (optional)
  • kosher or coarse sea salt
  • fresh ground pepper

  • Trim the stem-ends off the beans and blanch them in boiling salted water for 5-7 minutes – they should be intensely green and still crispy but not squeaky when you bite into one. Transfer beans into a bowl or sink filled with ice water to stop the cooking. Once cooled, remove from ice bath and drain to dry.

  • In a large bowl combine minced garlic, parsley, olive oil and pepper flakes (if using). Add the greens beans and toss to coat and season with coarse salt and pepper to taste.