Heat a large skillet over medium-high heat for a few minutes until very hot, then add olive oil.
Add the trimmed haricots verts, season with 1 tsp Kosher salt and ¼ tsp black pepper, then cook, stirring occasionally, until blistered on all sides.
When the beans are mostly blistered on all sides, add the chopped garlic, then cook for 1 minute more. Squeeze 1 lemon wedge on top, then stir well. Taste and adjust seasoning as needed.
Serve immediately with additional lemon wedges on the side.