1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 lb. fresh green beans
1 c. chicken stock
3 T. Worcestershire sauce
Mince the shallot. Clean the beans and trim the ends.
Heat a skillet over medium heat. Add the olive oil and allow to heat for 1 minutes. Add the minced shallot, salt and pepper. Cook 2 minutes or until fragrant.
Add the green beans, chicken stock and Worcestershire sauce. Stir to combine then cover and cook until beans almost reach the desired degree of tenderness, about 12 – 14 minutes.
Uncover then pan, turn up the heat and allow the sauce to reduce for a few minutes. The sauce should become slightly syrupy.
You can substitute frozen green beans for the fresh beans but if you do, reduce the chicken stock to 1/2 cup.