- 1 1/2 lbs. green beans, trimmed
- 2 tsp. olive oil
- 1 Tbsp. minced garlic
- 1 cup chicken broth
- Salt and pepper to taste
- Lemon juice
Heat olive oil and garlic in a 12-inch skillet until fragrant. This will take only about 30 seconds to a minute once the oil starts to sizzle around the garlic. Add the chicken broth. Add the green beans and toss to coat. Cover the skillet and cook the beans until crisp tender, about 10 minutes. Transfer the beans to a serving dish, season with salt and pepper and lemon juice.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.