Green beans (pole or bush from the garden, general store-bought…as long as they’re fresh)
Garlic (avg. 2 cloves per several handfuls of beans – maybe 4 cloves for a big batch)
EVOO, as Rachael Ray would say (Extra Virgin Olive Oil)
Red pepper flakes (a few shakes is all you need for a little kick)
Salt (coarse sea salt looks amazing)
Prewash and cut (or snap) your green beans, removing the ends and sizing them the way you like them. Set aside. Finely mince the garlic.
Heat EVOO in your pan of choice (mine is cast iron, so I preheat it and then add the oil) over medium-low heat. The idea is to lightly saute the green beans slowly.
Add the green beans to the oil and give them a quick toss. Sprinkle on the garlic. I usually let the garlic sit on top for a minute or two, and then mix it all together.
Give the beans a nice sprinkling of salt and a few shakes of red pepper flakes.
Watch the beans. When the color starts to deepen, add about 1/4 C. of water to the bottom of the pan. This will help steam the veggies and keep them from sticking.
Reduce the heat when the green beans are really jungle green. An occasional toss is all they need until you’re ready to eat. Serve and enjoy!