This is one of those amazing vegetable recipes that makes something so delicious you can’t stop eating it—and you don’t need to! This makes a great side dish for just about anything, and the beans are good at room-temperature or cold too.
1 teaspoonolive oil
1 to 2 garlic cloves, peeled and minced, or put through a garlic press
1 tablespoonfinely chopped fresh ginger root (if you like ginger)
1 poundgreen beans, washed and trimmed
1⁄4 cup cold water
1⁄4 teaspoon salt
Put a large skillet on the stove and turn the heat to low.
Add the oil. Add the garlic and (if you like) the ginger and cook until they just start to change color (they’ll get a little bit golden), about 30 seconds.
Add the beans and stir until they are lightly coated with the oil.
Add the water, raise the heat to high, and cook until the pan is almost dry, about 6 minutes.
Move the beans to a plate or platter, then taste a bean and add salt if you think it needs it. Serve right away.
Stir in 1 teaspoon Dijon mustard
Add 1 tablespoon chopped toasted almonds or walnuts
Add 1 tablespoon chopped fresh basil or cilantro
Add 1/2 teaspoon crushed red pepper flakes (if you want to make it spicy)