1 teaspoon oil or butter
1 pound fresh green beans, ends trimmed
3/4 cup low-sodium chicken or vegetable broth
Salt and pepper to taste
In
a large 12-inch nonstick skillet, heat the oil or butter over medium
heat. Add the green beans and cook for 2-3 minutes, stirring often, to
crisp up the edges of the beans just slightly.
Pour
in the broth and bring the beans/broth to a simmer. Cover the skillet
and cook anywhere from 6-10 minutes, depending on how tender you like
your green beans. Keep an eye on the skillet - if it is simmering too
vigorously and the liquid evaporates out, add a bit more as needed
.
Season with salt and pepper to taste and serve immediately.
Recipe Source: from Mel’s Kitchen Cafe
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