A tender skillet of cut green beans braised with sweet shallot and sharp garlic until the beans soften and the pan juices concentrate. This shelf holds one good thing; tonight it becomes dinner with what you keep on hand.

Serves 2. 25 minutes, 8 at the stove.

About 130 calories a serving, 9 g protein, 18 g carbohydrate, 3 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Stir in the sliced shallot and cook until it softens and turns gold at the edges, about 3 minutes. Add 3 cloves of sliced garlic and cook for 1 minute more until fragrant.
2. Pour in 1 cup of chicken broth and add the green beans from the bag. Stir to combine, add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and bring to a simmer.
3. Simmer the beans uncovered for 12 to 15 minutes until the beans are tender and most of the broth has evaporated, stirring once halfway through. The pan should be nearly dry and the beans coated in the reduced liquid when done.13 min

Note Swap the shallot for a quarter of a sweet onion if you have it. Leftovers keep covered in the refrigerator for three days and reheat gently in a skillet with a splash of water. Serve alongside rice or with crusty bread to soak the pan juices.