Start by rinsing and trimming the ends of your fresh green beans. Heat a large skillet over medium-high heat and add the trimmed beans with kosher salt and black pepper.

Slice up cremini mushrooms and red onion, then add them to the skillet with the green beans. Add dollops of unsalted butter and pour in low-sodium chicken stock.

Cover the skillet and cook over medium-high heat for about 15-20 minutes, stirring occasionally until green beans are tender yet crisp.

Lift the lid, stir, and allow any remaining liquid to evaporate for a few more minutes until sauce thickens.

Taste and adjust seasoning with more kosher salt or black pepper. Remove from heat and let rest briefly before serving.

Transfer to a serving dish and drizzle remaining sauce on top. Serve warm as a healthy side dish.