Place green beans in a large skillet; pour in 1/4 cup water.

Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.

Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.

Sprinkle beans with salt and pepper.

3 Ways to Riff: • Try this technique with cut asparagus, broccoli or cauliflower florets, thinly sliced zucchini or yellow squash, or quartered radishes. • You can also try with carrot chunks, butternut squash cubes, or halved Brussels sprouts; just double the cook time and add more water if the pan dries out. • Cook tender leafy greens (spinach, baby kale, Swiss chard, or mustard greens) this way; just use a Dutch oven or other large pot with a lid.