A quiet, vegetable-forward dinner for two made from one can of green beans. Braising them in butter and garlic turns something plain into something worth your attention on a tired weeknight.

Serves 2. 25 minutes, 10 at the stove.

About 240 calories a serving, 3 g protein, 17 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of green beans in a colander, rinsing them lightly under cold water. Pat them dry with a kitchen towel to remove excess moisture.
2. Set a large skillet over medium heat and add 3 tablespoons of butter. When the foam subsides, add 3 minced garlic cloves and cook, stirring, until fragrant but not brown, about one minute.
3. Add the drained green beans to the pan and stir to coat with butter and garlic. Season with salt and pepper to taste. Let the beans braise gently, shaking the pan occasionally, until they are heated through and the flavors have melded, about 12 to 15 minutes.14 min
4. Finish with a squeeze of fresh lemon juice and taste for seasoning. Transfer to a serving bowl or plates.

Note Swap the fresh lemon for a half teaspoon of vinegar if you have it. Leftovers keep for three days refrigerated and rewarm gently in a skillet with a dab of butter. Serve alongside roasted chicken, a grilled steak, or crusty bread toasted with garlic for a simple supper.