Ingredients
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1 pound green beans, trimmed
Kosher salt and freshly ground pepper
2 teaspoons white miso paste
1 tablespoon fresh lemon juice
1 cup packed watercress, torn into pieces
Preparation
Heat oil and garlic in a large skillet over medium-high; stir until just beginning to sizzle, 1 minute. Add green beans, and season with salt and pepper. Cook, tossing to coat, about 1 minute.
Add 1/4 cup water and cover. Reduce heat to medium and steam, shaking pan occasionally, until beans are bright and tender and most of water has evaporated, 5 to 6 minutes. Remove from heat.
In a bowl, whisk together miso and lemon juice. Toss beans with dressing and watercress and serve immediately.
