Courtesy of Robin Bashinsky
Recipe by Cooking Light
Photo: Jennifer Causey; Styling: Lindsey Lower
Happy 4th Friends,
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)
- 12 ounces trimmed green beans
- 1/4 cup water
- 1 tablespoon butter or olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 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.
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