Serves 4 as a side dish
- 400g green beans, stem ends trimmed
- 4 tablespoons unsalted butter
- 3 tablespoons chicken stock or veg stock
- 2 garlic cloves, crushed but not peeled
- Fine sea salt and freshly ground black pepper
- lemon zest for serving
- 1/2 cup freshly grated Parmesan (optional)
- Combine the beans, butter, chicken stock, and garlic cloves in a large sauté pan or small flameproof casserole.
- Sprinkle generously with salt and pepper. Cover the pot, place over medium-high heat, and bring to a simmer.
- Cook for 8 minutes, stirring gently from time to time and adjusting the heat as necessary to cook at a steady simmer.
- The beans should be cooked through but not mushy. Serve, sprinkled with lemon zest and parmesan!
