Green beans are sturdy vegetables and require more cooking than leafy vegetables.
Green beans are sturdy vegetables and require more cooking than leafy vegetables. You can steam them, boil them or steam-sauté.I love this cooking technique called that I learned from Myra Kornfeld. Steamed vegetables taste just a little too bland to me. This technique allows you gently cook your vegetables, add some healthy fat and some flavoring! You can use it with any “meaty” vegetables like broccoli, Brussels sprouts, carrots. It’s just as quick and healthy as steaming but so much tastier! This recipe goes well with Rosemary Pork Shoulder or Meatloaf.
Green Beans Steam-Sauté
1 lb green beans
½ red onion, minced
2 Tbsp olive oil
¼ cup water salt to taste
- Trim the ends on the beans.
- Over medium heat warm up the oil in a big skillet and add the beans. Sauté for 2-3 minutes, add salt and water, cover with a lid, lower the heat and simmer for about 10 minutes.
- Take the lid off, make sure all the water is evaporated, add the onion and sauté for 2-3 more minutes.