For my next trick, may I present Garlic Green Beans, a ridiculously fresh, fast and easy side dish that happens to also fit grain-free, vegan, Whole30, and paleo diets - it's the perfect side dish for, well, everyone. It also happens to be ridiculously delicious (even my kids asked for second helpings) and pairs great with proteins from steak to shrimp. Be sure to follow my trick for perfect garlicky green beans for the best taste and texture.
Rinse the trimmed green beans in a colander. Shake to release most of the moisture, but don't dry completely.
Heat a 12” skillet over medium heat. Add the oil and heat until it shimmers.
Add the garlic and cook, stirring constantly, for 1 minute.
Add the green beans and toss to coat in the fat. Add 1 tbsp water to the pan, then cover and saute, stirring occasionally, until the green beans are charred and just about bite tender, about 6 minutes.
Remove from heat and season with salt and pepper. Serve immediately.
Very thinly sliced garlic cloves work best in this recipe. For safety, use a sharp paring knife or chef's knife; dull knives tend to slip.
Fresh, bulk green beans work best. Pre-trimmed and bagged green beans can be substituted but will cook more quickly; keep an eye on them. Do not substitute frozen or canned green beans.