Snap or trim the stem end off each bean. Rinse under cold water and drain in a colander. Pat completely dry with a towel — wet beans steam instead of sauté, killing your browning. Cut into 2-inch pieces if you want uniform bites. Mince garlic and measure seasonings before you start; it moves fast once the pan is hot.

Heat a large skillet over medium-high heat. Add 1 to 1½ tbsp olive oil or butter and let it shimmer or just begin to smoke before adding the beans. Add beans in a single layer — work in batches if needed to avoid crowding. Season with salt and pepper right away. Cook, stirring occasionally, for 4 to 6 minutes until spotty brown and blistered. Let them sit undisturbed for a minute at a time to build color. For crisp-tender: add 2 to 4 tbsp water, cover, steam 2 minutes, then uncover, crank heat to high, and cook 30 to 60 more seconds to evaporate water. Stir 1 to 3 more minutes until crisp-tender and lightly wrinkled. Total time: 7 to 10 minutes. For softer beans: drop an ice cube into the center of the pan in the last minute, cover with a lid, and let the burst of steam gently finish them. Total time: 8 to 12 minutes. For garlic: stir minced garlic in during the last 30 seconds to 1 minute of cooking. For milder garlic flavor, stir in raw garlic off the heat at the very end.

Done when bright green, easily fork-pierced, and lightly browned or slightly wrinkled. Texture should be crisp-tender — a little resistance when you bite in, not limp or mushy. Want softer beans? Extend the covered steam step by 1–2 minutes and taste as you go. Finish with a squeeze of fresh lemon juice and chopped fresh parsley. Serve immediately — beans lose color and texture fast. Avoid: skipping the drying step (leads to steaming, pale soft beans), overcrowding the pan (cook in batches if needed), adding garlic too early (bitter burnt bits), and pulling beans before any browning develops (you'll miss the depth that makes this method worthwhile).