Miso-Watercress Green Beans

miso-watercress green beans
Photo: Kate Sears
Prep Time:
10 mins
Total Time:
15 mins

For everyday dinners and holiday gatherings alike, go beyond the casserole and green beans can be an exciting side dish. Here, they're quickly cooked in a skillet, then brightened with a mixture of umami-rich miso paste, tart lemon, and peppery watercress.


  • 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


  1. 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.

  2. 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.

  3. In a bowl, whisk together miso and lemon juice. Toss beans with dressing and watercress and serve immediately.

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