Ingredients

• 2 tbsp butter
• 2 garlic cloves, smashed
• 3 tbsp chicken broth
• 1 lb green beans, trimmed
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Preparation

In a large skillet, melt the butter over medium-high heat. Add the garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the chicken broth and bring it to a simmer. Add the beans to the pan and cook, covered, until they are bright green, about 5 minutes. Remove the lid and continue to cook until all of the liquid has evaporated, about 1 to 2 minutes. Season with salt and pepper to taste.
Serve the beans immediately topped with the Parmesan cheese. Store in the refrigerator for up to 3 days.