Rating: 4.5 stars
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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)

Robin Bashinsky
Recipe by Cooking Light March 2015

Gallery

Read the full recipe after the video.

Recipe Summary

hands-on:
6 mins
total:
6 mins
Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

52 calories; fat 3.1g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.2g; protein 2g; carbohydrates 6g; fiber 2g; cholesterol 8mg; iron 1mg; sodium 179mg; calcium 33mg.
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