1poundgreen beans(trimmed and chopped into 1-inch pieces)
1/2inchsize piece fresh ginger
1/2teaspoonreduced-sodium soy sauce (or tamari or a sprinkle of salt)
Warm the oil in a large skillet over medium heat. Add the green beans.
Use a fine Microplane to grate the clove (discard the peel) and ginger over the beans and stir to combine.
Cover. Let cook for about 8 minutes. Remove cover and taste one to see if it's soft enough. Cook for an additional minute or two as needed. (I like them firm, tender, but you can cook them a little longer to make them softer.)
Add the soy sauce or tamari and the maple syrup. Stir again. Serve warm.
Store any leftovers in an airtight container in the fridge and serve with rice, scrambled eggs, or plain noodles.
Prep the beans earlier in the day or week when you have time and store them in a zip top bag or an airtight container. You can then simply add the beans to the pan when ready to cook.
Covering the pan in Step 1 traps in steam and helps the green beans soften. It also helps prevent them from sticking to the pan.
Grating the ginger and garlic ensures ample flavor, but it avoids detectable pieces that might not please the kids.
If you'd like the beans to be softer, you can add 2-3 tablespoons of water and cook until softer.
Cut the beans into smaller pieces closer to 1/4-1/2 inch, for an older baby feeding himself finger foods.