Easy Green Beans Almondine

In a 12-inch nonstick skillet, add the chicken broth or water and salt. Give a quick stir. Add the green beans. Bring to a simmer over medium heat. Cover the skillet and cook for 4 to 5 minutes until the green beans are bright green and crisp-tender. Add time for more tender green beans, if desired.

Transfer the green beans to a plate with tongs. Discard the cooking liquid (no need to wash the skillet).

Return the skillet to the stove over medium-low heat, add the butter, and cook until melted.

Add the shallots and garlic, and cook, stirring often, until the shallots start to turn translucent, 3 to 4 minutes.

Add the brown sugar (if using) and sliced almonds and increase the heat so the almonds are sizzling (but not burning!). Cook for 2 to 3 minutes, stirring constantly, until the almonds are golden and toasted.

Scoot the almond mixture to the side. Add the green beans back to the skillet, and gently toss the green beans with the almond mixture.

Drizzle with a squeeze of fresh lemon juice (about 1 tablespoon), if desired. Season to taste with additional salt, if needed.

Serve immediately, or cover and keep warm in the oven or slow cooker for up to an hour (preferably no more than 2 to 3 hours - see note).