CALORIES: 110
PREP: 5 minutes
COOK: 8 minutes
Gluten-Free, Egg-Free, Nut-Free
2 tbsp | butter |
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2 | garlic cloves, smashed |
3 tbsp | chicken broth |
1 lb | green beans, trimmed |
1/4 cup | freshly grated Parmesan cheese |
Salt and pepper to taste |
In a large skillet, melt the butter over medium-high heat. Add the garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the chicken broth and bring it to a simmer. Add the beans to the pan and cook, covered, until they are bright green, about 5 minutes. Remove the lid and continue to cook until all of the liquid has evaporated, about 1 to 2 minutes. Season with salt and pepper to taste.
Serve the beans immediately topped with the Parmesan cheese. Store in the refrigerator for up to 3 days.