Garlic String Beans Recipe
Crisp, fresh green beans seasoned and sautéed.
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Ingredients
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Main
Method
Main
Prepare beans
Trim the stem ends of the string beans and remove any tough strings if present. Rinse under cold water and pat dry. If beans are thick, halve them lengthwise for faster cooking and a more tender bite.
Blanch and shock (for crisp-tender texture)
Bring a large pot of salted water (about 1 tsp salt per quart) to a rolling boil. Add the prepared beans and blanch for 2 to 3 minutes until bright green and just tender-crisp. Immediately transfer beans to a bowl of ice water to stop cooking. Drain thoroughly and pat dry with a kitchen towel or paper towels.
Sauté aromatics
Heat a large skillet over medium heat. Add the olive oil and butter and swirl until butter is melted and foaming. Add the minced garlic and crushed red pepper flakes. Sauté for 30 to 45 seconds, stirring constantly, until fragrant but not browned (watch carefully to avoid burning the garlic).
Cook beans
Increase heat to medium-high, add the drained beans to the skillet in a single layer if possible. Toss or stir frequently and cook for 3 to 4 minutes until heated through and edges develop a few light brown spots. If you prefer softer beans, cook an additional 1 to 2 minutes.
Season and finish
Season the beans with the measured kosher salt and freshly ground black pepper while tossing. Remove skillet from heat, drizzle with the fresh lemon juice, and toss to coat. Taste and adjust seasoning as needed.
Serve
Transfer beans to a serving bowl or platter. Sprinkle toasted sliced almonds over the top if using. Serve warm as a side dish.
