Easy Green String Beans Recipe – 60 Calories
Easy Green String Beans Recipe
1 pound fresh green beans
1 tablespoon butter
1/4 tablespoon salt
1/4 tablespoon pepper
Wash beans thoroughly in cold water. Snap ends off, then snap to desired length. Steam or boil for 3-7 minutes, depending on desired crispness (five minutes will produce soft, but somewhat crisp, beans). Drain, then add butter, salt, and pepper. Stir or shake until butter is melted and mixed. Serves four as a side dish.
Serving Size 1/4 of yield; Number of Servings 4; Calories 60; Total Fat 3.0 g; Saturated Fat 1.8 g; Cholesterol 7.8 mg; Sodium 153 mg; Potassium 239.6 mg; Total Carbohydrates 8.2 g; Dietary Fiber 3.9 g; Sugars 0.0 g; Protein 2.1 g.
Vitamin A 17.3 % Daily Value; Vitamin B-6 4.2 % DV; Vitamin C 30.8 % DV; Vitamin E 2.6 % DV; Vitamin K 20.14 %; Calcium 4.3 % DV; Copper 4.0 % DV; Folate 10.5 % DV; Iron 6.8 % DV; Magnesium 7.2 % DV; Manganese 12.5 % DV; Niacin 4.3 % DV; Pantothenic Acid 1.1 % DV; Phosphorus 4.4 % DV; Riboflavin 7.1 % DV; Selenium 1.0 % DV; Thiamin 6.4 % DV; Zinc 1.8 % DV.
Clean Eating Notes:
If you use regular salt, it may have added chemicals. If you use sea salt, it will probably lack iodine. Depending on your dietary needs, one or the other may be better for you. I typically use sea salt.
Let’s talk about steaming. According to World’s Healthiest Foods, “Steaming is one of the best cooking methods for maximizing taste and color, while retaining the most nutrients in vegetables and fish.” Steaming allows you to soften the texture of your vegetables and numb any bitter flavors without turning your vegetables into mush or drowning them in butter or oil. Steaming also helps conserve vitamins which can be depleted during the boiling process.
With some vegetables, vitamins and phytonutrients actually become more accessible when cooked. According to one of my favorite nutrition authors, Dr. Joel Fuhrman, “Recent studies confirm that the body absorbs much more of the beneficial anti-cancer compounds (carotenoids and phytochemicals — especially lutein and lycopene) from cooked vegetables compared with raw.” I like to use a variety of cooking techniques as well as raw salads in my diet throughout the week to get the best of all worlds. If you’ve never read a nutrition book because they seem to boring, I encourage you to give Dr. Fuhrman a shot. His books are about as good as nutrition books get. I especially recommend Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Defenses. I found it insightful, easy to understand (coming from me, someone who always struggled through biology class), credible, and even interesting.
I gifted two of these steamers to family members for Christmas last year, and after hearing rave reviews I purchased one for myself. This is what I use to steam my green beans. I don’t know why I waited so long to get one because this thing is AMAZING. It functions as a steamer, a colander, two large mixing bowls, a double boiler, or a pot with a lid. I’ve put mine in the dishwasher plenty of times with no issues. It’s also oven-safe, although I’ve never tried to bake with it. I use this on a weekly basis, which is more than my Crockpot and KitchenAid mixer combined (and if you know me, you know how much I love my KitchenAid). This is not an endorsement; I just like to share when I find a cooking item this great: