Green Beans Recipe

Rinse the green beans under cold water, then trim the stem ends and any stringy bits. Pat dry.

Bring a large pot of water (about 4 cups) to a rolling boil. Add 1 tablespoon kosher salt to the water.

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

While the beans cook, prepare an ice bath: a large bowl with cold water and several ice cubes.

When the beans are done, immediately transfer them to the ice bath with a slotted spoon or wire mesh strainer to stop cooking. Chill for 2–3 minutes.

Drain the green beans thoroughly and pat dry with clean kitchen towels or paper towels.

Heat a large skillet over medium heat. Add the butter and olive oil and warm until the butter foams and just starts to brown slightly, about 1–2 minutes; watch carefully to avoid burning.

Add the minced garlic and finely chopped shallot to the skillet and sauté 30–45 seconds until fragrant and translucent but not browned.

Add the blanched, drained green beans to the skillet and toss to coat in the butter-garlic mixture. Sauté 2–3 minutes to heat through and allow the flavors to marry.

Zest the lemon directly into the skillet, then add 1 teaspoon lemon juice. Toss to combine.

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper (adjust to taste). Continue to cook 30–60 seconds more to meld seasoning.

Remove the pan from heat. Stir in the toasted sliced almonds and chopped fresh parsley.

Transfer the green beans to a serving dish and taste; adjust salt, pepper, or lemon as desired. Serve immediately.