Green Beans Recipe

Trim and rinse

Rinse the green beans under cold running water. Trim the stem ends (and tails if desired) with a knife or by snapping them off. Discard any woody stems or blemished pods.

Blanch

Bring 4 cups of water to a rolling boil in a large pot over high heat. Add 1 teaspoon kosher salt. Add the trimmed green beans and boil uncovered for 3 to 4 minutes, until they are bright green and just tender-crisp.

Shock

While the beans boil, prepare a large bowl of ice water. As soon as the beans reach desired doneness, use a slotted spoon or drain them in a sieve and immediately transfer them to the ice bath to stop cooking. Leave in ice water for 2 minutes, then drain thoroughly and pat dry with a clean kitchen towel or paper towels.

Toast almonds (if using)

In a small dry skillet over medium heat, add the sliced almonds and toast, stirring frequently, 2 to 3 minutes until fragrant and lightly golden. Transfer to a plate to cool so they do not continue browning in the hot pan.

Sauté aromatics

In a large skillet over medium heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add the 2 minced garlic cloves and sauté 30 to 45 seconds until fragrant and just starting to color; do not let the garlic brown.

Finish beans

Add the drained green beans to the skillet and toss to coat with the butter and oil. Sauté 2 to 3 minutes, stirring or shaking the pan, until beans are heated through and glaze with the butter. Stir in 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice. Season with 1/2 teaspoon flaky sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Serve

Transfer the green beans to a serving platter. Sprinkle toasted sliced almonds over the top if using. Serve immediately while warm.