In a large skillet, melt the
Unsalted Butter (3 Tbsp)
over medium heat. Add the finely chopped
Garlic (2 cloves)
. Sauté for 2-3 minutes until fragrant and translucent.
Add the fresh
Green Beans (4 cups)
to the skillet, and continue to saute until the green beans turn bright green.
All-Purpose Flour (1 Tbsp)
Baking Soda (1/4 tsp)
and saute to take off the raw edge.
Pour in the
Low-Sodium Chicken Stock (2 cups)
and mix in
White Miso Paste (2 Tbsp)
. Stir until the miso paste is fully dissolved and the mixture is smooth.
Cover the skillet and let the green beans simmer for about 5-7 minutes, or until they are tender.
Once the green beans are cooked to your liking, reduce the heat to medium. Stir in
Heavy Cream (1/4 cup)
and allow the sauce to reduce until a desired consistency is reached. Mix well until the sauce is creamy and well combined. Season with
Granulated Sugar (1 tsp)
(if needed), and check for
Salt (to taste)
Ground Black Pepper (to taste)
Transfer the miso-smothered green beans to a serving dish. Garnish with the zest from
Crushed Red Pepper Flakes (1/2 Tbsp)
, and sprinkle
Fried Onions (to taste)
for added crunch and contrast.