Here’s a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies. (Cost for 4: $1.12). Read on…
Hands-on Time: 6 Mins, Total Time: 6 Mins,
Yield: Serves 4 (serving size: about 1/2 cup)
- 12 ounces trimmed green beans
- 1/4 cup water
- 1 tablespoon butter or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How to Make It
Place green beans in a large skillet; pour in 1/4 cup water.
Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.
Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.
Sprinkle beans with salt and pepper.
3 Ways to Riff: • Try this technique with cut asparagus, broccoli or cauliflower florets, thinly sliced zucchini or yellow squash, or quartered radishes. • You can also try with carrot chunks, butternut squash cubes, or halved Brussels sprouts; just double the cook time and add more water if the pan dries out. • Cook tender leafy greens (spinach, baby kale, Swiss chard, or mustard greens) this way; just use a Dutch oven or other large pot with a lid.
- Calories 52
- Fat 3.1g
- Sat. fat 1.9g
- Monofat 0.8g
- Polyfat 0.2g
- Protein 2g
- Carbohydrate 6g
- Fiber 2g
- Cholesterol 8mg
- Iron 1mg
- Sodium 179mg
- Calcium 33mg
By ROBIN BASHINSKY RECIPE BY COOKING LIGHT