Steam-in-bag green beans go from tired to bright when you hit them with butter, garlic, and crisp shallots fried in the same pan. This shelf does the heavy lifting while you handle the seasoning.

Serves 2. 15 minutes, 12 at the stove.

About 210 calories a serving, 3 g protein, 9 g carbohydrate, 18 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice one medium shallot into thin rings. Melt one tablespoon of butter in a large skillet over medium-high heat and fry the shallot until golden and crisp, stirring often, about four minutes. Transfer to a paper towel and set aside; do not wash the pan.4 min
2. Microwave the green bean bag according to package directions while you slice two garlic cloves thin. When the beans are done, add two tablespoons of butter to the same skillet over medium heat and cook the garlic until fragrant, about thirty seconds.3 min
3. Pour the steamed beans into the pan and toss to coat. Season with salt and pepper to taste, then stir in the crisp shallots. Plate and serve.

Note Swap shallot for any onion, sliced thin. Leftovers keep in the fridge two days and taste good cold. Serve with roast chicken, pork chops, or steak to build a simple plate.