Serves 4 (serving size: about 3/4 cup)

Rather than boiling the green beans, we simmer them and let the liquid evaporate so the beans are crisp-tender and lightly seared.

How to Make It

Heat 1/4 cup water and oil in a large skillet over medium-high. Add beans to skillet; cover and cook 5 minutes. Add radishes, salt, and pepper; uncover and cook 3 minutes or until liquid almost evaporates. Remove pan from heat; sprinkle with parsley.

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