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.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Large skillet
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Measuring spoons
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Measuring cup
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Heatproof spatula or wooden spoon
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Pot holders
Ingredients
- 1 teaspoon olive oil
- 1 to 2 garlic cloves, peeled and minced
- 1 tablespoon finely chopped ginger root
- 1 pound green beans, washed and trimmed
- 1⁄4 cup cold water
- 1⁄4 teaspoon kosher salt
Instructions
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Put the skillet on the stove and turn the heat to low. When it is hot, add the oil.
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Add the garlic and ginger (if using) and cook until they just start to color (they’ll get a little bit golden), about 30 seconds.
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Add the beans and stir until they are lightly coated with the oil.
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Add the water, raise the heat to high, and cook until the pan is almost dry, about 6 minutes.
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Serve right away.
Notes
VARIATIONS:
- 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)
