Adapted from Vegetables, by James Peterson
3 cucumbers (about 1 ½ pounds)
1 tablespoon butter
¼ cup heavy cream (optional)
1 tablespoon finely chopped fresh dill
salt and freshly ground black pepper
Cut the cucumbers in half lengthwise. Scoop out the seeds with a spoon. Cut the halves in half again lengthwise so you end up with 4 strips. Then cut the strips into 1” lengths.
Melt the butter in a skillet or sauté pan over medium heat and toss in the cucumbers. Cook, tossing or stirring gently every minute or two for about 10 minutes. Do not let the cucumbers brown. When you poke the cucumbers with a fork, they should be softened but should still retain some texture. If they seem raw, let them cook for another 5 minutes.
Pour in the optional cream and the dill. Toss or stir the cucumbers over high heat for about 3 minutes or until the cream cooks down into a thick glaze and coats the cucumbers. Season with salt and pepper and serve immediately.