"Screaming skillet green beans get their name from the screaming hot skillet used to cook them. Laced with garlic and the fruity citrus notes of white wine, they make a great summer side dish."
2. Mince the garlic clove, sprinkle with 1/4 tsp of salt and run your knife through it a few more times to create a thick chunky paste-like consistency.
7. When the wine in the pan evaporates, add 1/4 cup of water. Continue to cook while covered, tossing every 90 seconds and adding water as needed, no more than 1/4 cup at a time.