Originally aired November 8, 2012
- 1 to 2 tablespoons EVOO - Extra Virgin Olive Oil
- 6 shallots, peeled and thinly sliced
- 2 pounds green beans, trimmed
- 1 cup chicken stock
- Salt and freshly ground black pepper
Heat EVOO in a large skillet over medium-high heat. Add sliced shallots to the pan and cook until caramelized, about 10 minutes. Add the green beans and chicken stock to the pan and cover.
Cook until desired tenderness, about 5 minutes. Season with salt and freshly ground black pepper and serve.