Heat the EVOO in a large skillet over medium-high heat. Add the sliced shallots to the pan and cook until caramelized, about 10 minutes. Add the green beans and chicken stock to the pan and cover.
Cook until desired tenderness, about 5 minutes. Season with salt and freshly ground black pepper and serve.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit