Green Beans Recipe

Trim the green beans: rinse under cold water, then snap or slice off the stem ends. Discard any damaged beans. If beans are very long, halve them crosswise.

Bring 4 cups of water and 1 teaspoon kosher salt to a rolling boil in a large pot. Add the trimmed green beans and cook until bright green and just tender, about 3–5 minutes depending on thickness.

Prepare an ice bath (bowl of ice and cold water). When beans reach desired tenderness, immediately drain them in a colander and plunge into the ice bath for 1–2 minutes to stop cooking and set color. Drain well and pat dry with a kitchen towel or paper towels.

Toast almonds (if using)

In a dry skillet over medium heat, add the almond slices and toast, stirring or shaking the pan, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and set aside.

In a large skillet, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter is foamy and beginning to brown slightly but not burn (about 1–2 minutes).

Add the finely minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds — do not let it brown.

Add the blanched, drained green beans to the skillet. Toss to coat in the butter and shallot mixture. Cook, stirring or shaking the pan, for 2–3 minutes until the beans are heated through and pick up some color.

Stir in 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper (adjust to taste). Toss to combine and cook another 30 seconds to 1 minute to marry flavors.

Remove from heat. If using, sprinkle the toasted almond slices and 1 tablespoon chopped fresh parsley over the beans and toss gently. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Transfer to a serving dish and serve warm.