Ingredients
Directions
Heat a large stovetop pan over medium heat.
Add the green beans and let them cook until they’re slightly charred, about 5–7 minutes, adding 1–2 tablespoons of water as needed to deglaze the pan (but they should not stick).
Add the garlic and cook for another minute.
Add the vegetable broth. Turn up the heat to medium-high, then simmer until the vegetable broth has evaporated, about 7–10 minutes.
Add salt and pepper to taste, if desired.
Chef's Notes
Substitutions
Use water in place of vegetable broth.
Instead of French green beans, use wax green beans or purple green beans.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat a large stovetop pan over medium heat.
Add the green beans and let them cook until they’re slightly charred, about 5–7 minutes, adding 1–2 tablespoons of water as needed to deglaze the pan (but they should not stick).
Add the garlic and cook for another minute.
Add the vegetable broth. Turn up the heat to medium-high, then simmer until the vegetable broth has evaporated, about 7–10 minutes.
Add salt and pepper to taste, if desired.
