Caramelized Green Beans (GAPS : primal : grain-free : gluten-free)

I like to keep a bag of frozen green beans on hand for a simple and easy side dish.  These caramelized green beans fit the bill, and are so tasty that my husband even likes them (he generally does not like green beans).  The green beans take on a wonderful flavor from the butter and meat stock.

Caramelized Green Beans
Serves 2

• 3/4 cup chicken or beef stock, preferably homemade 
• 2 cups frozen green beans (fresh would probably work too, but the cook time would be longer)
• 3 Tb butter or combination of butter and bacon grease
• celtic sea salt
• freshly ground pepper 
• pinch of nutmeg

1. Combine the green beans and chicken stock in a medium pan.  Sprinkle with salt and pepper.  
2. Heat to a low boil, over medium flame, and then reduce the heat to a simmer.  Skim and discard the foam.
3. Add the butter and put a lid on the pot.  Allow to simmer covered until the beans are nearly done to your liking, or for about 25-35 minutes.
4. Remove the lid and turn up the heat to medium high.  Boil the beans for several minutes, until the moisture from the chicken stock has evaporated.
5. Allow the beans to continue to cook over a medium high flame for a few more minutes.  They should be sizzling in the butter. Reduce the heat if the beans start to burn.  Stir them occasionally, but not too often as you want to caramelize them a bit in the butter. 
6. About a minute before they are done, sprinkle a pinch of nutmeg over the beans and give them a stir.  Also taste and adjust salt and pepper as needed.
7. Serve and enjoy!  I particularly like these green beans when served with a nice bit of roasted chicken or pan-fried steak.