Photo by Farideh Sadeghin
Serves: 4 to 6
Prep time: 10 minutes
Total time: 20 minutes
3 tablespoons olive oil, plus more for drizzling
3 scallions, white parts only, minced
2 garlic cloves, minced
1 ½ pounds|680 grams green beans, washed, trimmed and cut into ½-inch sections
¾ cup|177 ml vegetable broth
½ cup|140 grams crushed tomatoes
kosher salt, to taste
Heat a large skillet over medium. Add a layer of oil, then add the scallions and garlic and cook until soft, about 1 minute. Add the green beans and cook until they start to turn bright green, about 2 minutes, then stir in the broth and tomatoes. Bring to a simmer and cover. Cook until the green beans are completely tender, about 8 minutes. Season with salt, then transfer to a serving platter and drizzle with olive oil.
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