Green Beans Recipe

Main Ingredients

1. 1

   Prep the beans

   Rinse the green beans under cold water. Trim the stem ends and any stringy bits. If beans are very long, cut them in half so pieces are roughly 2–3 inches long.

2. 2

   Blanch the beans

   Bring a large pot of salted water (about 1 tablespoon salt per 4 quarts water) to a rolling boil. Add the green beans and cook until bright green and just tender-crisp, 3–4 minutes. Meanwhile, prepare a large bowl of ice water. Drain the beans and immediately transfer them to the ice bath to stop cooking. After 2 minutes, drain thoroughly and pat dry with a clean kitchen towel or paper towels.

3. 3

   Toast the almonds (if using)

   In a dry skillet over medium heat, add the sliced almonds and cook, stirring frequently, until lightly golden and fragrant, about 2–3 minutes. Transfer to a plate to cool so they don’t continue to brown in the hot pan.

4. 4

   Sauté aromatics

   In a large skillet over medium heat, add the olive oil and butter. When the butter has melted and starts to foam, add the chopped shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook for 30–45 seconds more until fragrant, taking care not to brown the garlic.

5. 5

   Finish the beans

   Add the drained, blanched green beans to the skillet and toss to coat in the butter and oil. Pour in the broth and bring to a gentle simmer. Cook, stirring occasionally, until the liquid has mostly evaporated and the beans are heated through and glazed, about 3–4 minutes.

6. 6

   Season and serve

   Remove the skillet from heat. Stir in the lemon zest and lemon juice. Season with kosher salt and freshly ground black pepper to taste (start with the amounts listed and adjust if needed). Transfer to a serving bowl, sprinkle the toasted almonds on top if using, and serve immediately.