Easy skillet garden fresh green beans take less than 20 minutes to prepare
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique:
We had a lot going on this spring and didn’t plant a garden. This didn’t stop the Cattleman’s Advocate cook from utilizing fresh ingredients that are locally in season.
The cook loves green beans and cans many every summer to enjoy all year long. This month’s recipe however was fresh garden beans from an Amish neighbor.
This recipe we just called up on the internet randomly. It was certainly a fine enough recipe, but frankly nothing special.
Mel’s website had several cool recipes, this one just didn’t work for me. I don’t think my sampling had any of the optional Parmesan cheese, that certainly would have helped.
How do you prepare fresh from the garden green beans?
Easy Skillet Green Beans
From Mel’s Kitchen Café
Yield: 4 Servings
Prep Time: 5 minutes • Cook Time: 12 minutes • Total Time: 17 minutes
Ingredients
1 teaspoon oil or butter
1 pound fresh green beans, ends trimmed, if needed ¾ cup chicken broth, vegetable broth, or water
¼ teaspoon salt
Instructions
In a 12-inch nonstick skillet, heat the oil or butter over medium heat. Add the green beans and cook for 2-3 minutes, stirring often, to crisp up the edges of the beans just slightly.
Add the broth and salt. Toss to combine.
Bring to a simmer. Cover the skillet and cook 6 to 10 minutes, depending on desired tenderness.
Remove from the heat. Season with additional salt, if needed. Optional: sprinkle lemon zest or Parmesan cheese over cooked green beans. Serve immediately.
Notes
Beans: The beans can be cut into 1- or 2-inch lengths or left whole. Frozen green beans work fine in this recipe if fresh aren’t available. Add a minute or so to the cooking time if using frozen green beans (don’t thaw before adding to the skillet).