Bring the water and ¼ cup salt to a boil in a large pot. Meanwhile, fill a large bowl with ice water. Add the green beans to the boiling water for 2 minutes. Drain and transfer to the ice water just long enough to cool them down. Drain from the ice water and set green beans aside.
Heat the oil in a large skillet over medium-low heat. Add garlic and stir constantly for 1 minute to avoid burning. Add the green beans and increase heat to medium-high heat, stirring frequently for 2 minutes. Deglaze the pan with the wine and continue cooking until almost all the wine has evaporated, about 5 minutes. Add the chicken stock and continue cooking until green beans are tender, about 8-10 minutes. Add more stock as needed if it evaporates completely before they are tender. Season with the remaining salt and pepper. Serve immediately.
Yield: 6-8 servings