Per 1/2-cup serving: 107 cal, 7g fat (1g sat), 12g carbs, 181mg mg sodium, 4g fiber, 2g protein.
1/2
cup olive oil
4
large shallots, peeled and quartered
2
Tbsp reduced-sodium chicken broth
2
lbs green beans, trimmed
Bring a large pot of water to a boil. While water is heating, pour olive oil into a large sauté pan over medium heat. Add shallots. Reduce heat to a medium-low and sauté until shallots are soft, about 10 minutes. Add chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; stir well. Remove from heat. Add green beans to boiling water and cook for 5 minutes. Drain. Toss beans with shallot mixture. Serve immediately.
