Bring a large pot of well-salted water to a boil. Fill a large bowl with ice water and set it nearby. Have a colander, strainer, or slotted spoon ready to go.

For mature green beans, snap off the stem ends and remove any strings. Very thin, young beans usually don’t need trimming at all.

Add the green beans to the boiling water. If you’re blanching a lot, work in batches so the water stays at a rolling boil. Cook for 2 to 5 minutes, depending on whether you want them more crisp or more tender.

Transfer the beans directly from the pot into the ice bath. Let them cool for 1 to 2 minutes, until completely cold, then drain well. This step stops the cooking and locks in that bright green color.

Blanched green beans can be served right away, added to salads, used in cooked recipes, arranged on a crudités platter, or frozen for later.