Garlic Green Beans Recipe

Trim and wash

Trim the stem ends of the green beans and rinse them under cold water. Pat dry with a clean kitchen towel or spin in a salad spinner.

Bring water to boil

Fill a large pot with about 4 quarts (or enough to comfortably submerge the beans) of water and add 1 tablespoon coarse salt. Bring to a rolling boil over high heat.

Blanch beans

Add the green beans to the boiling salted water and cook until bright green and just tender-crisp, about 3 to 4 minutes depending on thickness.

Ice bath

While the beans boil, prepare a large bowl with ice and cold water. As soon as the beans reach desired doneness, immediately transfer them with a slotted spoon or drain into a colander and plunge into the ice bath to stop cooking. Leave 2 minutes, then drain well and pat dry.

Heat fats

In a large skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until the butter melts and begins to foam but not brown, about 1 minute.

Cook garlic and seasonings

Add the minced garlic and 1 teaspoon red pepper flakes to the skillet. Sauté, stirring constantly, until fragrant and the garlic is lightly golden, about 45–60 seconds. Be careful not to burn the garlic.

Add beans

Add the blanched, drained green beans to the skillet. Toss to coat in the garlic butter mixture and sauté for 2–3 minutes, turning occasionally so beans are evenly heated and have some light blistering.

Season and finish

Season with 1 to 1 1/2 teaspoons kosher salt (adjust to taste) and 1 teaspoon freshly ground black pepper. Squeeze in 1 tablespoon fresh lemon juice and add 1 teaspoon lemon zest if using. Toss to combine and heat through, about 30 seconds.

Plate and garnish

Transfer the garlic green beans to a serving bowl. Sprinkle with toasted almonds and chopped fresh parsley if desired. Taste and adjust salt, pepper, or lemon as needed. Serve immediately.