Time: 30 minutes or less, I think
-1 T olive oil
-1 pound green beans, trimmed and cut in to 2-inch lengths on the bias
-3 garlic cloves
-1/4 cup water
-1 T chopped fresh parsley
-T tsp fresh lemon juice
1. Heat he oil in a 12-inch nonstick skillet medium heat until just smoking. Add the green beans, 1/4 tsp salt, and 1/8 tsp pepper, and cook, stirring occasionally, until spotty brown, 4 to 6 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
2. Ad the water, cover and cook until the beans are bright green but still crisp, about 2 minutes. Uncover, increase the heat to high, and continue to cook until the water evaporates and the beans are crisp-tender and lightly browned 3 to 5 minutes longer.
3. Off the heat, stir in the parsley and lemon juice and season with salt and pepper to taste.