Sauté: Heat 1 ½ tablespoons oil in a large nonstick sauté pan over medium-high heat. Add the green beans and toss to coat. Cook for about 7-8 minutes – tossing every few minutes (wait until the bottom layer is lightly browned and blistered between tosses) until the green beans are softened and evenly blistered. Add the garlic, salt, your desired amount of black pepper and the remaining ½ tablespoon olive oil. Continue to cook, tossing frequently so that the garlic does not burn, for about 1-2 more minutes or until the garlic is lightly golden. Remove pan from heat.

Season. Taste and season with additional salt and pepper if needed.

Serve. Serve immediately, topped with a squeeze of fresh lemon juice if desired, and enjoy!