Fresh green beans

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Fresh green beans

Here is a rapidly, efficient way to cook green beans (and other vegetables), getting rid of the fuss of bringing a big pot of water to a boil or draining the veggies. (Expense for 4: $one.12)


  • 12 ounces trimmed green beans
  • 1/four cup water
  • one tablespoon butter or olive oil
  • 1/four teaspoon salt
  • 1/four teaspoon black pepper

Nutritional Info

  • Calories 52
  • Unwanted fat three.1g
  • Satfat 1.9g
  • Monofat .8g
  • Polyfat .2g
  • Protein 2g
  • Carbohydrate 6g
  • Fiber 2g
  • Cholesterol 8mg
  • Iron 1mg
  • Sodium 179mg
  • Calcium 33mg

How to Make It

Area green beans in a massive skillet pour in 1/four cup water.

Carry to a boil above high heat. As soon as water comes to a boil, cover pan and cook three minutes.

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

Sprinkle beans with salt and pepper.

3 Approaches to Riff: • Try this strategy with lower asparagus, broccoli or cauliflower florets, thinly sliced zucchini or yellow squash, or quartered radishes. • You can also consider with carrot chunks, butternut squash cubes, or halved Brussels sprouts just double the cook time and add a lot more water if the pan dries out. • Cook tender leafy greens (spinach, infant kale, Swiss chard, or mustard greens) this way just use a Dutch oven or other big pot with a lid.

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