Fresh green bean recipes

Fresh green bean recipes

Here’s a quick, efficient way to cook green beans (and other veggies), getting rid of the fuss of bringing a huge pot of water to a boil or draining the veggies. (Value for 4: $one.twelve)

Substances

  • twelve ounces trimmed green beans
  • 1/4 cup water
  • one tablespoon butter or olive oil
  • 1/four teaspoon salt
  • 1/four teaspoon black pepper

Dietary Data

  • Calories 52
  • Excess 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

Place green beans in a huge skillet pour in one/4 cup water.

Carry to a boil in excess of large heat. As quickly as water comes to a boil, cover pan and cook three minutes.

Uncover pan, and stir in butter. Cook 1 minute or right up until water evaporates and beans are crisp-tender.

Sprinkle beans with salt and pepper.

three Approaches to Riff: • Consider this strategy 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 include a lot more water if the pan dries out. • Cook tender leafy greens (spinach, child kale, Swiss chard, or mustard greens) this way just use a Dutch oven or other big pot with a lid.

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