1/2 pound green beans, preferably the thin “haricot vert” type, rinsed and cut in half
4 cloves garlic, peeled and chopped
2 teaspoons olive oil
Wheat free tamari (soy sauce) or salt to taste
1. Heat a large (10-inch) cast iron skillet over medium high heat. When the pan is hot, add the olive oil and chopped garlic. Saute until garlic begins to brown (about 2 minutes).
2. Add green beans to the pan and saute for 2 minutes.
3. Add a few tablespoons of water to the pan and cover tightly. Steam the green beans until crisp tender. You may need to add more water, but you want the pan to be dry when the green beans are done. If you add too much water, pour it off, and cook the green beans briefly uncovered to dry out the pan.
4. Remove from heat. Add a small amount of tamari to taste; start with a 1/4 teaspoon. It should sizzle when it hits the dry pan. Serve immediately. If your child does not like tamari (Juliana doesn’t), finish green beans with a dash of salt instead.
Tips: Do not crowd the pan with green beans, or they won’t be tasty. It is better to make multiple batches. Make sure the pan is dry when you add the tamari, and don’t cook the tamari–doing so will make the green beans too salty.