Clean the borage by removing the leaves and threads, we will keep the green stems, the central nerve through which we pass a very clean scouring pad so that there are no spikes, cut them into sticks of 10 cm., put them in ice water until the time to cook them
We will keep the leaves of the heart of borage, the small ones.
We put the water to boil, add salt and when it starts to boil add the borage gradually without breaking the boiling, leave them between 5/8 minutes we want them al dente, tender but with texture.
As soon as they are ready, take them out of the pot and put them back in ice water.
Add the potatoes cut into bite-sized chunks to the water used to cook the borage and cook until tender.
Before serving, add the borage to the potatoes and bring to a boil to reheat.
Bring the broth to a boil and when it starts to boil add the green beans cut roughly.
Let cook until tender, add the pepper, nutmeg and coriander powder.
We grind them until we get a super fine cream, strain it and add the butter.
Mix and taste to give the point. Keep warm until ready to serve.
Fry the leaves in very hot oil for half a minute, no more is needed.