Blue Lake Green Beans Recipe

Prepare beans

Rinse 1 lb Blue Lake green beans under cold water. Trim the stem ends and remove any tough strings. If beans vary widely in length, cut to uniform pieces (about 2–3 inches) for even cooking.

Blanch beans

Bring a large pot of water to a rolling boil and add 1 tbs kosher salt. Add the trimmed green beans and blanch for 2.5–3 minutes until they are bright green and just tender-crisp. Avoid overcooking; they should still have a bit of bite.

Shock beans

While beans blanch, fill a large bowl with ice water. Using a slotted spoon or a mesh strainer, transfer the blanched beans immediately into the ice water to stop cooking. Let sit 1–2 minutes, then drain thoroughly and pat dry on a clean kitchen towel or paper towels.

Sauté aromatics

In a large skillet over medium heat, melt 2 tbs butter with 1 tsp olive oil (the oil raises the butter's smoke point). Add the 2 sliced garlic cloves and sauté 30–45 seconds until fragrant and just turning golden — do not burn.

Finish beans

Add the drained green beans to the skillet. Toss to coat in the butter and garlic and sauté 2–3 minutes until heated through and the garlic flavor infuses the beans. Stir in 1 tsp fresh lemon juice and season with freshly ground black pepper (about 1 tsp) and kosher salt to taste. Cook another 30 seconds and remove from heat.

If using toasted slivered almonds, heat a small dry skillet over medium heat and toast 2 tbs slivered almonds, stirring frequently, until golden and fragrant (2–3 minutes). Sprinkle over the green beans before serving.

Fold in 1/2 tsp grated lemon zest for extra brightness and/or sprinkle 1/4 tsp red pepper flakes for heat, if desired.