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Ingredients
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3 large cucumbers - peeled, seeded, and cut into 1/4-inch chunks
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2 tablespoons kosher salt
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3 tablespoons butter
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½ teaspoon lemon juice
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½ teaspoon crushed dried mint
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freshly ground black pepper to taste
Directions
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Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid.
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Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes.
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Transfer cucumbers to a serving dish; season with lemon juice, mint, and black pepper.
Editor's Note:
The nutrition data for this recipe includes the full amount of salt. The actual amount of salt consumed will vary.
Nutrition Facts (per serving)
103 | Calories |
9g | Fat |
6g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 103 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 6g | 28% |
Cholesterol 23mg | 8% |
Sodium 2946mg | 128% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 6% |
Protein 1g | 3% |
Vitamin C 6mg | 7% |
Calcium 34mg | 3% |
Iron 1mg | 3% |
Potassium 319mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.