Lemony Green Beans With Sunchokes
|Green beans||1 Pound, trimmed|
|Sliced sunchokes||1⁄2 Cup (8 tbs)|
|Defatted chicken stock||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped oregano||1 Tablespoon (Fresh)|
|Dijon mustard||1 Teaspoon|
|Ground black pepper||To Taste|
In a large no-stick frying pan over medium heat, combine the green beans, sunchokes, stock and lemon juice; cover and cook for 3 minutes, or until the beans are tender.
Add the oregano, mustard and honey; cook and stir for 1 minute, or until the liquid is reduced to a glaze.
Add pepper to taste.