Warm green beans with fresh corn, basil and sweet butter
Butter fat calories aren’t hidden, disguised, buried or wasted. The butter’s sweet aroma and flavor are front and center for you to taste, savor and enjoy. Your darned right this recipe calls for a pat of butter. Remember, moderate don’t eliminate. If you’re too restrictive you’ll be back on the yo-yo go round before you know what hit you.
Shortcut chef: Prep green beans and cut corn off the cob when you get a free few minutes.
Tip: Very good quality olive oil instead of butter is a fine swap. If you’ve got access to farmer’s market quality beans and corn you may choose to skip the added fat. It’s up to you. Choices, choices people.
Tip: Because you’ll cook the veggies separately if you use a wire mesh strainer to plunge the vegetables in and out of the water you won’t have to chase green beans or corn kernels around in boiling hot water. A metal colander you can dip in and out of the pot will work too.
Guy-ometer: Mmmm. My two favorite vegetables
Yield: 4 Servings
Ingredients
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| 1 | # green beans, stem ends removed |
| 2 | cups sweet corn cut off the cob (about four ears) |
| 1 | Tablespoon butter (optional) |
| coarse grained salt and cracked black pepper to taste | |
| 1/2 | cup roughly chopped, loosely packed fresh basil leaves |
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Bring
a pot of water to rolling boil and add the beans, cook two minutes and when
they’re just about done add the corn. Cook one to two minutes more
and drain. Place them in a bowl with the butter and toss while still warm
to melt the butter. Add salt and pepper to taste. Add basil and toss once
more. Serve immediately. |