Green Beans Recipe

Prepare beans

Rinse the green beans under cold water, drain, and trim the stem ends. Leave beans whole. If some are much longer than others, halve the longest ones so they cook evenly.

Blanch beans

Bring a large pot of water to a rolling boil. Add 1 teaspoon kosher salt. Add the trimmed green beans and cook for 3 to 4 minutes until they are bright green and just tender-crisp. Prepare a bowl of ice water while the beans cook.

Shock beans

Using a slotted spoon or a strainer, transfer the beans immediately to the ice water to stop cooking. Let cool for 2 minutes, then drain thoroughly and pat dry with a kitchen towel or paper towels.

Toast almonds (optional)

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

Sauté aromatics

In a large sauté pan over medium heat, add the olive oil and butter. When the butter has melted and the mixture is shimmering, add the minced garlic and red pepper flakes. Cook, stirring, for about 30 to 45 seconds until the garlic is fragrant but not browned.

Finish beans

Add the drained green beans to the pan, tossing to coat in the butter-garlic mixture. Sauté for 2 to 3 minutes until heated through and lightly blistered in spots. If the pan is dry, add a teaspoon of water or a splash of olive oil to help them wilt slightly.

Season and serve

Remove the pan from the heat. Add lemon zest (use a microplane or fine grater), 1 teaspoon fresh lemon juice, and freshly ground black pepper. Toss to combine and adjust salt to taste if needed. Transfer to a serving dish and sprinkle toasted almonds over the top if using.