Seasoned Green Beans Recipe

Bring 4 cups of water and 1 tsp kosher salt to a rolling boil in a large pot over high heat.

Add the trimmed green beans and cook uncovered until bright green and just tender-crisp, 3 to 4 minutes depending on thickness.

While beans cook, prepare an ice bath (a bowl with cold water and ice).

Using a slotted spoon or tongs, transfer the beans immediately to the ice bath to stop cooking. Let chill 2–3 minutes, then drain thoroughly and pat dry with a clean kitchen towel or paper towels.

Heat aromatics

In a large skillet over medium heat, warm 2 tbsp olive oil and 1 tbsp butter until butter is melted and begins to foam but not brown (about 1 minute).

Add the minced garlic and optional shallot and sauté, stirring constantly, until fragrant and soft but not browned, about 30–45 seconds.

Add the blanched, drained green beans to the skillet and toss to coat in the garlic oil. Sauté for 2–3 minutes until heated through and developing a little color in places.

Season the beans with 1/2 tsp kosher salt (adjust to taste), 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes. Toss well to distribute.

Finish with 1 tsp fresh lemon juice and toss. Taste and adjust salt, pepper, or lemon as desired.

If using, sprinkle 2 tbsp toasted nuts over the beans and toss once to combine.

Transfer to a serving dish and garnish with 1 tbsp chopped fresh parsley. Serve immediately.