This morning, Rusty Bowers of Pine Street Market and I taught a cooking class. I think I learned as much as the students. Rusty is pretty humble and calls himself a butcher (which is accurate) but he's also a fantastic chef, having studied in Turkey, Austria, and in New York. We actually used this same cooking method for the okra, without the garlic. Once the okra starts to darken, flip it over. Don't overcook or it gets slimy. No need to chop it this way, and it's a favorite of kids as well!
The green beans and okra were simple and amazing. Here's what we did:
Snap your beans, making sure to get the stringy part as well as the tip when you're snapping.
Go ahead and dice some garlic.
Get a cast-iron skillet really hot, either on med-high or on the grill.
Use a good pat of butter- don't skimp. Let it melt, which will happen very quickly.
Add your green beans, stir a bit, cook for maybe 5 minutes. Then add the garlic. The goal is for the butter to get browned but not burnt, the garlic to do the same, and the green beans to soften and absorb the yummy browned butter and garlic taste. Remove from heat, sprinkle with salt (we used magic unicorn from Beautiful Briny Sea) and eat immediately. SO GOOD!