Greens Beans Recipe

Prepare beans

Rinse the green beans under cold water. Trim the stem ends and any stringy bits; if beans are long, halve them. Pat dry with a towel.

Blanch (optional for brighter color and tender-crisp texture)

Bring a large pot of salted water (about 1 tbsp salt per 4 liters) to a rolling boil. Add the green beans and cook 2–3 minutes until bright green and just tender. Meanwhile, prepare an ice bath. Drain the beans and immediately plunge them into the ice bath to stop cooking. Drain well and pat dry. (If you prefer to cook entirely in the pan, skip blanching and add raw beans to the skillet with a splash of water as indicated in the sauté step.)

Sauté aromatics

Heat a large skillet over medium heat. Add the olive oil and butter. When the butter has melted and begins to foam, add the sliced garlic and minced shallot. Sauté 1–2 minutes, stirring, until fragrant and the shallot becomes translucent—avoid browning the garlic.

Finish beans in skillet

Add the blanched (or raw) green beans to the skillet. Sauté, tossing frequently, 3–5 minutes for blanched beans or 6–8 minutes for raw beans, until heated through and any raw bite is gone. If the pan gets dry before beans are tender, add 1–2 tablespoons water or vegetable broth and cover for 1–2 minutes to steam until desired tenderness.

Season the beans with kosher salt and freshly ground black pepper. Squeeze the lemon juice over the beans and toss to combine. Taste and adjust salt and pepper as needed.

If using, sprinkle the toasted sliced almonds and grated lemon zest over the beans and toss. To toast almonds: place them in a dry skillet over medium heat and cook, shaking frequently, 2–3 minutes until fragrant and lightly golden—watch closely to avoid burning.

Serve immediately while warm as a simple side. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet.