Skillet-Braised Green Beans

There's actually an art to making fresh green beans worthy of craving. In addition to the flavor or sweet shallots or tart lemon juice, the texture plays a big part in making these a hit. The shallow braise imparts enough flavor-infused moisture that the beans soften just enough for your fork to easy pick them up, but not so soft you can twirl them around the prongs like pasta. 

I grew up on canned string beans (french cut!) covered in melted Velveeta cheese. While I cherish that memory, this is the version I want my kids to remember me for. 

Skillet-Braised Green Beans
The America's Test Kitchen Cookbook

Ingredients:
2 tablespoons olive oil
1 shallot, minced
1 pound green beans, ends trimmed
3/4 cup low-sodium chicken broth
1/4 teaspoon minced fresh thyme
salt and pepper

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the shallot and cook until golden, about 5 minutes. Add the beans and broth. Cover, reduce the heat to low, and simmer, stirring occasionally, until the beans are tender but still offer some resistance to the bite, 15 to 20 minutes. Sprinkle with the thyme and season with salt and pepper.