Garlicky Green Beans

1 pound fresh green beans
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves fresh garlic
1/4 cup white wine
1 teaspoon low-sodium chicken bouillon crystals*
Black pepper, to taste

1. Wash beans and drain well. Remove ends. (Or leave tender end intact.) Heat oil and butter on medium-high in a 12-inch skillet. Add beans and stir to coat. Cook, stirring occasionally. Peel and mince garlic, and add to skillet. Reduce heat to medium and cook, stirring often, until beans turn bright green, 4 to 5 minutes.
2. Add wine and bouillon, raise heat to high and bring to a sizzle. Reduce heat to medium, and cook, stirring frequently, 5 minutes or until beans are crisp-tender (or to desired doneness). Season with pepper to taste, and serve.

* Notes

Crumble 1 chicken bouillon cube if you can’t find crystals. Regular is fine instead of low-sodium.

Beverly says:
When I could barely make ends meet on my starting salary as a cub reporter, a kind chef let me wash dishes at her cooking school in exchange for a gourmet meal at the end of the evening. These green beans were my favorite then – and still are now. This is our variation on her original dish. The dish serves four unless my daughter and I are at the table, in which case we have to force ourselves to share.

Feel Good About: It's vegetables and it's green!

Approximate Values Per Serving: 109 calories (50% from fat), 6.5 g fat (2 g saturated), 8 mg cholesterol, 2 g protein, 10 g carbohydrates, 47 mg sodium

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