Green Beans Recipe

Prepare green beans

Rinse 1 lb fresh green beans under cold water. Trim the stem ends and any stringy bits. Pat dry with a kitchen towel or spin in a salad spinner.

Blanch (optional step for bright color and tender-crisp texture)

Bring a large pot of salted water to a rolling boil (use about 1 tbsp salt per 4 quarts). Add the green beans and blanch for 2 to 3 minutes until bright green and just tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking, then drain and pat dry. If you prefer to skip blanching, increase sauté time slightly in the next step.

Sauté aromatics

In a large skillet over medium heat, add 1 tbsp extra-virgin olive oil and 2 tbsp unsalted butter. When butter is melted and begins to foam, add 1 tbsp finely diced shallot and 2 cloves minced garlic. Sauté for 1 to 1½ minutes until fragrant and shallot is translucent but not browned.

Cook green beans

Add the blanched (or raw) green beans to the skillet. Toss to coat in the butter and oil. Pour in 1/4 cup low-sodium chicken or vegetable stock and increase heat to medium-high. Cover and cook for 2 minutes to allow beans to steam and absorb flavor. Remove the lid and continue to sauté, stirring occasionally, until the liquid evaporates and the beans reach your desired tenderness, about 2 to 3 more minutes (5–8 minutes total depending on blanch).

Finish seasoning

Remove pan from heat. Stir in 1 tbsp fresh lemon juice, 1 tsp coarse kosher salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if using. Taste and adjust salt, pepper, or lemon as needed.

Add crunch (optional)

If using, fold in 2 tbsp toasted almond slices for texture. To toast almonds: place them in a small dry skillet over medium heat and stir frequently for 2–3 minutes until fragrant and lightly golden—watch closely to avoid burning.

Transfer green beans to a serving platter. Sprinkle with 1 tsp grated lemon zest and 1 tbsp chopped fresh parsley, if desired. Serve immediately.