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Green Beans

I never cease to be amazed how things skip a generation…  I’ve been told that my grandmother used to cook vegetables like broccoli, green beans, Brussels sprouts, and peas. Apparently, as a child my mother hated to eat them and when she became a mother she never cooked vegetables, instead served a fresh, raw, salad each night. I love a good salad, but I cook some old fashioned veggies too (especially for my kids because pureeing them into a soup is the easiest way to get them to eat their vegetables).

Of course, as with most things, I think that it’s less about what you cook and more about how you cook. My grandmother, God rest her soul (and please don’t strike me with lightening, Nana), apparently boiled those veggies to a tasteless paste. So, it’s funny to me that my mother thinks that my cooked vegetables are a revelation when they couldn’t be more simple (they’re just not overcooked!). And I mean, really couldn’t possibly be more simple. Or maybe she’s just being nice!

Sautéed Green Beans:

1 lb bag triple washed green beans
¼ cup water
2 tbsps unsalted butter
Kosher salt

Dump the green beans into a large deep skillet with the water.

Put a lid on the pan and turn the heat up to high.

When the beans have gotten cooked through to your liking (roughly 5 minutes) remove the lid and allow the excess water to boil off.

Lower the heat and drop the butter into the pan. Sprinkle with some salt. Remove to a serving dish with some tongs.

See, couldn’t be easier.