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Skillet Green Beans with Garlic and Lemon

Green Beans

Makes 6 Servings


  • 1 teaspoon olive oil
  • 3 medium garlic cloves, minced or pressed through garlic press
  • 1 teaspoon minced fresh thyme leaves
  • Pinch cayenne
  • 1 cup low-sodium chicken broth (or low-sodium vegetable broth)
  • 1-1/2 pounds green beans, ends trimmed
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon lemon juice (about 1 lemon)
  • Salt and ground black pepper
  • 2 tablespoons grated parmesan cheese


  1. Combine oil, garlic, thyme and cayenne together in a 12-inch nonstick skillet and cook over medium heat until fragrant, about 30 seconds. Stir in the broth and add the green beans. Increase heat to medium-high, cover and cook until beans are tender with a light crunch in the center, about 6 to 9 minutes.
  2. Push the green beans to one side of the skillet. Whisk the cornstarch and water together, then pour into the empty side of the skillet and bring to a simmer, about 30 seconds. Toss the sauce with the green beans and continue to cook, uncovered, until the green beans are tender and the sauce has thickened, 1 to 3 minutes.
  3. Remove the skillet from heat, stir in the lemon juice and season with salt and pepper to taste. Sprinkle with the parmesan cheese before serving.

Nutritional Information (Per Serving)

  • Calories: 60
  • Fat: 1.5g
  • Saturated Fat: 0g
  • Cholesterol: 0g
  • Carbohydrate 9g
  • Protein: 3g
  • Fiber: 4g
  • Sodium: 140mg

Recipe Courtesy of: The Best Light Recipe ©2006 by the Editors of Cools Illustrated, ISBN: 0-936184-97-3