12ouncesfresh or frozen green beans, cut into 1-inch pieces
1/2teaspoonfine sea salt
Heat the olive oil in a large skillet over medium heat, and saute the garlic until fragrant, about 1 to 2 minutes.
Add in 1/4 cup of water to stop the garlic from cooking; steam should fill the pan.
Add in the green beans and salt, and toss briefly. Cover the pan with a lid and cook until the green beans are fork-tender, about 5 minutes. If you'd like the beans to have some crunch, check on them after 3 minutes instead.
Remove the lid, and continue to stir the beans until all of the water has evaporated. Adjust any seasoning to taste, adding more salt or black pepper, if desired, then serve warm right away. Leftover green beans can be stored in the fridge for up to 5 days, and you can reheat them in a skillet to quickly warm them up again.
Nutrition information is for 1 of 4 servings, and is just an estimate, not a guarantee.The seasoning here is really simple and so delicious, so I hope you'll try it as written. However, I think these are also delicious with a teaspoon of toasted sesame oil added in at the end of cooking, and tossing the beans with sesame seeds.