A fast stovetop supper of tender green beans tossed in garlic-infused oil, the kind of stripped-down dish that feels like abundance when the shelf is spare and time is short.

Serves 2. 25 minutes, 15 at the stove.

About 240 calories a serving, 2 g protein, 10 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Trim the stem ends from about two handfuls of green beans and rinse them. Bring 1 quart of salted water to a boil in a pot and add the beans, cooking until tender when pierced, about 8 to 10 minutes.10 min
2. While the beans cook, peel and slice 4 cloves of garlic thin. Heat 3 tablespoons of oil in a large skillet over medium heat, add the garlic, and stir until golden and fragrant, about 2 minutes; watch that it doesn't brown.3 min
3. Drain the beans when they are done and add them to the skillet with the garlic oil. Toss to coat, season with salt and pepper to taste, and divide between two bowls.
4. Halve the lemon and squeeze juice from half over each bowl. Serve warm.

Note Swap the oil for melted butter if you have it. Leftovers keep three days in the fridge and are good cold or reheated in a skillet. Serve with crusty bread and a sharp cheese, or alongside grilled fish or chicken.