1. Wash and trim the ends of the green beans.
2. Boil in salted water. If you prefer a firmer green bean, blanch them for two minutes. Or you can boil them until they are softened. I boil them until they are well cooked because my fussy eaters prefer them well cooked. They say, “It’s less like a vegetable.”
3. Drain the green beans and set them aside.
4. Melt about 2 tablespoons of butter in a frying pan. The quantity will depend on the quantity of beans. Start with enough to coat the pan, and you can add more later. In my opinion, anything sauteed in butter is divine. But balance is always key. Use enough butter to coat the green beans and be able to taste the butter but not so much that the beans are overshadowed by too much butter.
5. Finely chop the garlic. When the butter starts to bubble, add the chopped garlic. Sauté for a minute to open the flavor of the garlic.
6. Add the green beans to the pan, and sauté in the butter and garlic until your desired firmness. As I mentioned, I cook mine until they are very soft.
7. Add sea salt or Celtic salt, and they are ready to serve.