Cooking for me is about three things. 1) I like to feed my family healthy food, with as little processed products as possible. 2) I like our food to taste good. And 3) I need to be able to cook things as fast as possible! And anything that doesn’t require much planning ahead earns bonus points!

As I was making dinner the other night I realized the technique I use to cook a lot of the veggies we eat fits into all three categories. And I love the result, so I wanted to share it with you!

The technique involves steaming and sautéing, but no worries – you only use one pan! For today’s example I’m using green beans, but I’ve done this with all kinds of veggies, like asparagus and broccoli florets.

Step 1: Place the washed and prepared vegetables in water in a large skillet that has a lid. I put enough water in to cover the bottom of the pan and then some – not a ton of water, just enough to produce steam.

Step 2: Put the lid on the pan and turn the heat to medium-high. Everything will get all steamy like. Cook the veggies in this steam bath until they turn bright green or whatever color they are supposed to be. You’re trying to cook them until they are almost done, but not quite.

Step 3: Dump the water out of the pan, drizzle the veggies with some olive oil and sprinkle with salt and pepper. Saute a few minutes until a few of the veggies get browned a bit.

That’s it! It’s fast. Each step only takes a few minutes, minimal stirring is required, the olive oil is good for you and the veggies are cooked just right! And, believe it or not, my girls ate all their green beans the other night!

Jane Maynard, writer and founder of the food blog This Week for Dinner, is a wife, mother to two beautiful girls and freelance graphic designer. Jane loves eating, which comes in handy for a food blogger. Chocolate, cannoli, and H&H Bagels are her top foods of choice.