Rather than boiling the green beans, we simmer them and let the liquid evaporate so the beans are crisp-tender and lightly seared.
1/4 cup water
2 tablespoons olive oil
12 ounces green beans, trimmed
1/2 cup thinly sliced radishes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
Est. added sugars 0g
How to Make It
Heat 1/4 cup water and oil in a large skillet over medium-high. Add beans to skillet; cover and cook 5 minutes. Add radishes, salt, and pepper; uncover and cook 3 minutes or until liquid almost evaporates. Remove pan from heat; sprinkle with parsley.
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