A bare shelf calls for a pantry dinner built on the green beans you have. Crisp bacon, garlic, and a squeeze of lemon brighten them into something worth eating on a tired weeknight.

Serves 2. 20 minutes, 15 at the stove.

About 410 calories a serving, 23 g protein, 10 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Cut 4 ounces of bacon into 1-inch pieces and cook in a large skillet over medium heat until the edges curl and the fat renders, about 8 minutes, stirring once. While the bacon cooks, peel and mince 2 cloves of garlic.8 min
2. When the bacon is nearly crisp, add the minced garlic and cook for 30 seconds until fragrant, then add 1 tablespoon of oil and slide the pan from the heat to cool slightly.
3. Steam the bag of green beans according to package directions, about 6 minutes.6 min
4. Pour the warm green beans into the skillet with the bacon and garlic, toss to coat, and taste for salt and pepper. Squeeze the juice from half a lemon over the beans, toss again, and serve right away in two bowls.

Note Swap bacon for 2 ounces of sliced mushrooms cooked until golden if that fits your kitchen better. Leftovers keep refrigerated for three days and are good cold or reheated gently in a skillet. Serve with rice, crusty bread, or a simple salad dressed with the rest of the lemon.