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 Total Time: 6 minutes
Download this recipe's how-to PDF.
This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.
Place green beans in a large skillet; pour in 1/4 cup water.
Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.
Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.
Sprinkle beans with salt and pepper.
TRY THESE THREE RIFFS: 1. Try this technique with cut asparagus, broccoli or cauliflower florets; thinly sliced zucchini or yellow squash; or quartered radishes. 2. 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.
3. 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.