Categories: Sides

Ingredients

• 2 tsp olive oil
• 1 medium onion, halved and very thinly sliced
• 2 garlic cloves, sliced
• 1/4 tsp crushed red pepper
• 3 cups chicken stock
• 3/4 tsp kosher salt
• 1 1/2 lb. small red and gold potatoes, a strip peeled from the center of each
• 1 lb. green beans, trimmed

Directions

1. Heat oil in a 5-quart saucepan over medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.

2. Add stock, salt, and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm.

3. Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.

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