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Use a large cast iron skillet that has a well-fitting lid. Pre-heat the pan on high.
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Add butter, green beans, and salt. Using tongs, spread green beans into an even layer (ideally a single layer).
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After about a minute, toss the green beans and let cook for another minute or two. When you see the color of the green beans intensify, they’re almost ready.
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Get your lid ready. In one fell swoop, add 1 Tbsp water to the pan and immediately cover with the lid. Let steam for 30 seconds or so. (If you’re cooking thick green beans, you may need a bit more cooking time.)
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Check the green beans for doneness. Give one a nibble. It should be easy to bite into, but still be a little crispy. Cooked, but not mushy.
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When the green beans are done to your liking, remove from pan, top with fresh thyme and macadamia nuts. Serve immediately.