Grab your skillet and pour in 1 tablespoon of olive oil. Set the stove to medium-high heat. Let the oil get nice and hot-it should shimmer a bit but not smoke. This takes about a minute. Proper heat is crucial for achieving those signature blistered spots on your Saltgrass green beans.

Add the 1 pound of green beans to the hot skillet. Sprinkle ½ teaspoon of salt over them. Let them cook for about 4 minutes, tossing occasionally with tongs. You want some blistered, slightly charred spots for that authentic restaurant-style flavor. Don’t stir too frequently-let them develop color!

Toss in the 2 chopped garlic cloves, ½ teaspoon red pepper flakes, and 1 teaspoon black pepper. Stir well to coat the beans evenly. Be careful not to burn the garlic-it can turn bitter if it browns too much. Cook for another 4 minutes, stirring now and then to distribute the seasonings.

Pour in 2 tablespoons of water. This creates a little steam to soften the beans just enough while maintaining that crisp texture. Keep cooking for about 5 more minutes until the water evaporates and the beans are tender but still have a satisfying snap.

Taste a bean to make sure it’s perfect-crisp, tender, and full of flavor. If it’s good, you’re done! If not, cook for another minute or two. Serve hot right from the skillet for the best experience.