Garlicky Green Beans

Serves 4 (at our house it serves 2!)

Since I discovered this recipe a few years ago it has become a huge hit in our family. We can gladly eat green beans every day of the week when they are in season or substitute asparagus earlier in the spring. My husband prefers his green beans cooked past the squeaky stage, so use your own judgment about the cooking time length.

Place in large skillet over medium-high heat:

1 tablespoon olive oil

1 pound fresh green beans*, ends snapped off

Stir to coat, then add:

2 cloves garlic, grated

2 tablespoons chicken broth

Saute until beans are cooked through.

Add:

Dash of lemon juice

*May substitute asparagus