½cuplow-sodium vegetable or chicken broth(or water)
Kosher salt and freshly ground pepper(to taste)
Instructions
In a large skillet, melt the butter or heat the oil over medium heat. Add the green beans and the garlic and toss in the pan for 2 minutes, until you can smell the garlic. Add the broth or water, raise the heat to high, and bring to a simmer.
Cover the pot tightly, adjust the heat a bit lower, and simmer until the beans are crisp-tender, about 3 minutes. Remove the lid and cook, tossing occasionally, until the broth is nearly evaporated and the beans are tender, about 4 minutes longer. Taste and add salt and pepper as needed.
Turn the beans into a serving bowl and serve hot, warm, or room temperature.
Notes
To trim green beans, remove the ends by either cutting them off or pinching right under the stem and peeling downward. That way, if there is any fibrous string attached, it will come off.
If they are very young and tender, you might not need to string them.
If fresh from a farmers market and there is dirt on them, give them a good rinse before using them in a recipe.