YIELD 4 servings
|2 tablespoons||olive oil|
|1 thinly sliced||white onion|
|2 cups||local green beans, washed and ends trimmed|
|1/2 cup||chicken stock|
|Salt and freshly ground black pepper to taste|
- In a large sauté pan over medium high heat, add the olive oil and onion. Cook for 10 to 15 minutes, stirring often, until the onion begins to caramelize. Add the beans and chicken stock and season with salt and pepper. Reduce the heat to medium, cover and cook until the beans are crisp tender, another 5 minutes. Serve immediately.
This recipe was featured on the Keeping it Local Episode of Emeril Green.
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