3 to 4 tablespoons olive oil
4 to 10 garlic cloves, peeled and coarsely chopped
3 to 4 heaping handfuls of the freshest young green beans
Dash of kosher salt
Freshly ground black pepper
Set a sauté pan over medium to medium-high heat. Add the oil and garlic, and stir frequently. When the garlic is light brown (about 3 to 4 minutes), add the green beans. Stir them well and be sure to cover them all completely with the garlicky oil. Now—don’t stir for one minute; then, stir. Let them cook undisturbed again for minute; then, stir. (The intention is that they should blacken slightly on one side between stirs.) After 4 to 5 minutes of this, take out a bean to taste; it should be tender but not soft. Add a pinch of salt, a few turns of fresh ground pepper, and serve these hot, hot, hot.