Recipe: Skillet Green Beans with Garlic and Lemon

SKILLET GREEN BEANS WITH GARLIC AND LEMON

1 teaspoon olive oil
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1 teaspoon minced fresh thyme leaves
Pinch of cayenne
1 cup low-sodium chicken broth or low-sodium vegetable broth
1 1/2 pounds green beans, ends trimmed
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon juice from 1 lemon
Salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese (to serve)

In 12-inch non-stick skillet, combine oil, garlic, thyme, and cayenne and cook over medium heat until fragrant, about 30 seconds.

Stir in broth and add green beans. Increase heat to medium-high, cover, and cook until beans are tender with a light crunch in the center, 6 to 9 minutes.

Push green beans to one side of skillet. Whisk cornstarch and water together, then pour into empty side of the skillet and bring to a simmer, cooking about 30 seconds. Toss sauce with the green beans and continue to cook, uncovered, until green beans are tender and sauce has thickened, 1 to 3 minutes.

Off heat, stir in lemon juice and season with salt and pepper to taste. Sprinkle with Parmesan before serving.

Makes 6 servings
Source: The Best Light Recipe by the editors of Cook's Illustrated