Green beans are now in season, and I find that when they are very fresh, the most enjoyable way for me to savor them is to simply boil them in salted water, until tender but crisp. I then sprinkle the simply prepared green beans with kosher salt, and let me tell you, when they are fresh and crisp like this, they make not just a great side dish, but a wonderful snack that you can serve and eat as a finger food and get that peculiar satisfaction that we humans get when we eat something crunchy and salty.
Makes 4 servings
Total time: 15 minutes
Prep: 5 minutes
Cook: 10 minutes
1 pound fresh green beans, ends trimmed
1 teaspoon kosher salt for the cooking water
1 teaspoon kosher salt
1. Pick through the beans and discard any that are withered or discolored. This simple cooking method is suitable for only the freshest of beans.
2. I prefer to leave green beans whole, they make such a great finger food when left at their full length, but to serve at dinner, you might want to cut them into 3-inch pieces.
3. Drop beans into a large pot of boiling, salted water, just enough water to cover the beans (you’ll need to eyeball it). Bring back to a full boil and cook, uncovered, until beans are just tender, yet still firm, about 5 minutes – but start checking after 3 minutes (take one out of the pot and taste). With such basic preparation, it’s really important that the beans remain firm – soft and limp is NOT what we’re after.
4. Drain beans into a colander, shake dry and season with kosher salt. You can use other seasonings of course, and/or butter, but really, when they are fresh, green beans only need a little boiling and some salt.
Nutrition per serving
Total Fat 0.1 g
Saturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 286.8 mg
Total Carbohydrate 8.0 g
Dietary Fiber 3.8 g
Sugars 0.0 g
Protein 2.0 g
Weight Watchers Points Plus: Zero points (yay!)