Green Beans Recipe

Prepare water and beans

Fill a large pot with 4–6 cups of water (enough to cover the beans) and bring to a rapid boil. Stir in 1 tablespoon kosher salt. Meanwhile, rinse 1 lb fresh green beans and trim the stem ends; leave whole or cut in half if preferred.

When the water is boiling vigorously, add the trimmed green beans and cook until bright green and tender-crisp, about 3–4 minutes for standard green beans (2–3 minutes for thin haricots verts). Start checking at 2 minutes to avoid overcooking.

While the beans cook, prepare an ice bath: combine 4 cups cold water and a handful of ice in a large bowl. When the beans reach the desired tenderness, immediately transfer them with a slotted spoon or drain into a colander and plunge into the ice bath to stop cooking. Leave in the ice bath 2–3 minutes until fully cooled, then drain thoroughly and pat dry with a kitchen towel or paper towels.

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. When the butter has melted and the fat is shimmering (but not browning), add the finely chopped small shallot and sauté 1–2 minutes until softened and translucent.

Add 2 cloves garlic (thinly sliced or minced) and sauté briefly, about 30–45 seconds, until fragrant. If using red pepper flakes, add 1/4 teaspoon now and stir.

Add the blanched, drained green beans to the skillet and toss to coat in the butter and oil. Sauté 3–4 minutes, stirring occasionally, until heated through and lightly blistered in spots. If beans seem dry, add a splash of water (1–2 teaspoons) to create steam and finish cooking.

Season with additional kosher salt to taste (approximately 1–2 teaspoons more, depending on preference) and 1/2 teaspoon freshly ground black pepper. Stir to distribute seasoning evenly.

Finish with 1 teaspoon fresh lemon juice and, if using, 1 teaspoon lemon zest. Toss to combine. Taste and adjust seasoning.

If desired, sprinkle 2 tablespoons toasted sliced almonds over the beans just before serving for crunch and serve immediately.