Quick and Easy Green Beans

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)

Ingredients

• 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

Step 1

Place green beans in a large skillet; pour in 1/4 cup water.

Step 2

Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.

Step 3

Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.

Step 4

Sprinkle beans with salt and pepper.

Step 5

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.

Nutritional Information

• 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

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