Step 1

Preheat nonstick pan over medium high heat.

Step 2

While the pan is heating up wash and rinse the green beans. Then, trim off the stems and any rough ends.

Step 3

Once the pan is ready toss in the red pepper flakes and let them toast for just a few seconds. Then, add the green beans and cook until you see them start to char and brown in places. Usually about 8-10 minutes. Be sure and stir often. You can add 1-2 Tbsp of water or extra veggie broth if needed to prevent sticking.

Step 4

Add the garlic, season with salt and pepper, stir to combine everything and let cook until the garlic begins to slightly brown. This should take less than a minute.

Step 5

Pour in the low-sodium vegetable broth then cover and let cook for just a minute or two.

Step 6

Serve immediately. This dish is best served when fresh. Leftover skillet green beans can be stored in the fridge for 2-3 days, but not the freezer. To reheat simply microwave or toss into skillet over medium heat.