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Quick and Easy Green Beans

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 6 mins
Total time 6 mins
Yield

Serves 4 (serving size: about 1/2 cup)

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)

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

Nutrition Information

  • calories 52
  • fat 3.1 g
  • satfat 1.9 g
  • monofat 0.8 g
  • polyfat 0.2 g
  • protein 2 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 8 mg
  • iron 1 mg
  • sodium 179 mg
  • calcium 33 mg

How to Make It

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

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

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

  4. Sprinkle beans with salt and pepper.

  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.

Also appeared in: All You, April, 2015;