Another recipe from the MASSIVE New York Times Cookbook. This cookbook has come in handy a few times. I love the variety of recipes and how quick and easy some of them are. I made this dish as a side to some Honey-Mustard Salmon I had this week. The dish is quick and easy and I recommend fresh dill.
- Sea Salt
- 4 Large Handfuls of Green Beans, trimmed
- 2 TBSP Unsalted Butter
- 2-3 TBSP Chopped Dill, I event went for 3 1/2 TBSP, I love dill
- Fresh Cracked Black Pepper
Let’s Get Cooking
Fill a pot with water, season with salt, and bring to a boil.
Drop in the green beans in the water and cook for about 4 minutes or until tender. Drain the green beans.
Put the green beans back into the pot. Add in the butter + dill + pepper. Mix well over low heat.
Season with salt and transfer to a serving bowl. Top with more dill if desired.
Made with Love,