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Recipe Summary

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Peel cucumbers, halve lengthwise and scoop out seeds. Cut each half lengthwise into three pieces. Drop into boiling water, bring back to a boil and cook for 2 minutes. Drain.

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  • Melt butter in a large skillet over medium-high heat. Add blanched cucumbers and stir or toss until just tender and warmed through, 2 to 3 minutes. (Do not overcook, as this makes cucumbers bitter.) Stir in mint, season with salt and pepper and serve immediately.

Nutrition Facts

43 calories; fat 3g; saturated fat 2g; protein 1g; carbohydrates 4g; fiber 1g; cholesterol 8mg; sodium 148mg.
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