Green Beans Recipe

Prepare green beans

Rinse the green beans under cold water. Trim the stem ends and remove any stringy fibers. Leave whole or cut into 2-inch pieces depending on preference.

Bring blanching water to a boil

In a large pot, bring 6 cups of water and 1 tablespoon kosher salt to a rolling boil over high heat.

Blanch

Add the green beans to the boiling water in a single layer as much as fits comfortably. Cook until bright green and just tender-crisp, about 3 to 4 minutes (taste one — it should have a slight bite). If cooking the full 3 lbs in batches, repeat until all beans are blanched.

Shock in ice bath

While beans blanch, fill a large bowl with 4 cups ice and cold water. Immediately transfer blanched beans with a slotted spoon or a sieve into the ice bath to stop the cooking. Cool completely, about 2 to 3 minutes. Drain thoroughly and transfer to a colander to remove excess water.

Toast almonds (optional)

If using toasted almonds, heat a dry skillet over medium heat. Add 1/2 cup sliced almonds and toast, stirring frequently, until golden and fragrant, 2 to 3 minutes. Transfer to a plate to cool so they don't continue to cook in the hot pan.

Sauté aromatics

In a large sauté pan over medium heat, warm 2 tablespoons olive oil and 6 tablespoons butter until butter is melted and begins to foam. Add the sliced shallot and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook another 30 to 45 seconds until fragrant, taking care not to brown the garlic.

Combine beans and aromatics

Add the drained blanched green beans to the pan. Toss to coat in the butter and oil and sauté for 2 to 4 minutes until heated through and any excess water has evaporated. If the beans were refrigerated after blanching, allow 4 to 5 minutes so they warm evenly.

Season and finish

Season with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper, tasting and adjusting to preference. Squeeze in 2 tablespoons fresh lemon juice and toss to coat. Stir in half of the toasted almonds (if using) and the chopped parsley, reserving the rest of the almonds for garnish.

Hold for bulk service

For carry-out bulk service, transfer the finished beans to an insulated hot-holding pan and cover. Beans will hold well for up to 3 hours at 140°F (60°C). Re-toss gently before serving and sprinkle remaining almonds on top for texture.