For this recipe, I prefer a non-stick skillet with a lid.
Place washed and stemmed green beans into skillet. Add salt and waterl. Save prepped garlic and oil aside.
Cook with lid on for approx. 6-8 minutes, using tongs or other implement to rotate beans in pan every couple of minutes and adjusting heat down if necessary. The idea is to steam them rapidly without burning. If you run out of water before the beans are slightly fork tender, add a tablespoon or so.
When beans are slightly tender (or to your liking), remove lid, add prepped garlic and oil and stir, allowing beans and garlic to sauté lightly for approx 1-2 minutes. This will also allow any extra water to evaporate, leaving you with perfectly aromatic and delicious green beans.