Boiled Green Beans
Enjoy the simplicity of boiled green beans, a tender-crisp side dish that's quick and easy to prepare.
Equipment
- large pot
Ingredients
- 1 pound fresh green beans ends trimmed
- 2 teaspoons Diamond Crystal kosher salt divided; or 1 teaspoon, divided, of any other salt
- 1 tablespoon butter optional
Instructions
- Bring a large pot of water to a boil. Add 1 teaspoon of kosher salt.
- Drop the green beans into the boiling water. Bring back to a full boil and cook, uncovered, until the beans are just tender, about 5 minutes. But start checking after 3 minutes.
- Drain the beans into a colander, shake them dry, and season with kosher salt.
- Serve immediately. You can use other seasonings, and a generous pat of butter on top of the hot green beans is heavenly.
Notes
Before cooking, pick through the beans and discard any that are withered or discolored. I prefer to leave the beans whole - they make a great finger food when left at their full length. When properly cooked, they are so inherently tasty that the only seasoning they need is some coarse kosher salt and maybe a pat of butter. You can keep the leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 0.25recipeCalories: 35kcalCarbohydrates: 8gProtein: 2gSodium: 286mgFiber: 4g
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