As someone who 1) grows green beans and 2) is often unable to harvest them before they get gigantic and tough and thus unsuitable for steaming or stir frying (let alone eating raw), this braising thing is both necessary and desirable. Because I’m not in the “everything gotta be crisp-tender” camp. Alice Waters’ recipe for slow-cooked broccoli is but one reason. Blanched lettuce with oyster sauce is another. Also stewed okra, summer squash casserole, and on and on. My teeth are in really good shape, so I probably won’t lose them any time soon. But even if I did…
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