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Sauteed Cucumbers with Green Herbs

  • Servings: 4

Source: Martha Stewart Living, May 2003


  • 2 medium cucumbers
  • Coarse salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon mint or dill
  • Freshly ground pepper


  1. With a vegetable peeler, peel skin of cucumber in lengthwise strips, alternating and removing about half of the skin. Cut cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut each half lengthwise in 3 or 4 wedges, then crosswise into 2-inch lengths.

  2. Bring a pan of salted water to a boil, add cucumbers, and simmer until almost tender, 3 to 5 minutes. Melt butter in a medium skillet over medium heat. Add cooked cucumbers, mint or dill, and pepper to taste. Cook until cucumbers are very hot, about 1 minute.

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