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)

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

Instructions

• 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.

Bon Appétit...

Check back for more great ideas from your friends at Interior Design!

Your kind contribution will allow us to continue sharing great, no cost and cost saving ideas for your space. Click the "Donate" button below to make a contribution. Thank you!

Live well,
Yvonne