You can use this method with any firm vegetable, such as asparagus, Brussels sprouts, carrots, parsnips, cauliflower, and green beans. You can add garlic, spices, and dried herbs along with the water fat, and salt. Add fresh herbs when you uncover to sauté.
For a few more recipes using this cooking method, download my Six Delicious Steam Saute Recipes (PDF). Enjoy!
- 1/3 cup water
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 3/4 pound green beans, ends trimmed
- 1 tablespoon minced garlic
- Black pepper
- Bring the water, oil, salt, green beans, and garlic to a boil in a skillet with sides.
- Cover and steam over medium-high heat until the vegetable is brightly colored and just tender, 5 to 10 minutes, depending on the vegetable size.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. (If you want to add fresh herbs, this is the point to add them.)
- Sauté to intensify flavors, 1 to 2 minutes long.
- Adjust salt if needed, add a sprinkling black pepper to taste, and serve.