Green Beans Recipe

Trim and prepare

Rinse the green beans under cold water. Trim the stem ends (and, if desired, the tail ends) so the beans are uniform in length.

Bring water to boil

In a large pot, combine 6 cups water and 1 tablespoon kosher salt. Bring the water to a rolling boil over high heat.

Blanch

Add the trimmed green beans to the boiling water and cook until bright green and just tender, 2 to 3 minutes depending on thickness. Start checking at 2 minutes.

Shock

While the beans cook, fill a large bowl with the 2 cups ice and cold water. Using a slotted spoon or a sieve, transfer the beans immediately into the ice bath to stop cooking. Let cool for 2 minutes, then drain thoroughly and pat dry with clean kitchen towels or paper towels.

Heat fat

In a large skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until the butter is melted and foamy but not browned, about 1 minute.

Aromatics

Add the finely minced shallot and sauté for 1 minute until softened. Add the minced garlic and cook, stirring, for 30 to 45 seconds until fragrant but not browned.

Sauté beans

Add the drained, blanched green beans to the skillet. Toss to coat in the butter and oil and sauté for 2 to 3 minutes, turning occasionally, until heated through and edges show slight browning. If the pan is dry, add a splash of water (1–2 tablespoons) to help steam and heat the beans evenly.

Finish and season

Remove the skillet from the heat. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest. Season with 1 teaspoon kosher salt (or to taste) and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Add garnish

If using, sprinkle 2 tablespoons toasted sliced almonds over the beans for crunch. Serve immediately.