Categories: Skillet, Vegetables

Ingredients

• 2 Tbs olive oil
• 1 shallot, minced
• 1 pound green beans, ends trimmed
• 3/4 cup low-sodium chicken broth
• 1/4 tsp minced fresh thyme
• Salt & pepper

Directions

1. Heat the oil in a 12" skillet over medium heat until shimmering. Add the shallot and cook until golden, about 5 minutes.

2. Add the beans and broth. Cover, reduce the heat to low, and simmer, stirring occasionally, until the beans are tender but still offer some resistance to the bite, 15-20 minutes.

3. Sprinkle with the thyme and season with salt and pepper to taste.

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