Green Beans Recipe

Prepare ice bath

Place 2 cups of cold water and plenty of ice in a large bowl to make an ice bath. Set aside near the stove.

Bring 4 cups of water to a rolling boil in a medium pot over high heat. Add 1 tablespoon kosher salt to the boiling water.

Add 1 lb trimmed fresh green beans to the boiling water and cook until bright green and just tender-crisp, about 3 to 4 minutes depending on thickness.

Using a slotted spoon or a spider, transfer the green beans immediately to the ice bath to stop cooking. Let sit in the ice bath 2 minutes, then drain well and pat dry with a clean kitchen towel or paper towels.

In a large skillet, heat 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil over medium heat until butter is melted and foaming but not browned.

Add 1 small finely chopped shallot and sauté 1 to 2 minutes until softened and translucent.

Add 2 cloves minced garlic and sauté 30 to 45 seconds until fragrant, taking care not to brown the garlic.

Add the blanched, drained green beans to the skillet. Toss to coat in the butter and oil and cook 2 to 3 minutes, stirring occasionally, until heated through and slightly blistered in spots.

Stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice. Add 2 tablespoons toasted slivered almonds, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Toss to combine and taste; adjust seasoning if needed.

Cook an additional 30 seconds to 1 minute to let flavors meld, then remove from heat.

Transfer to a serving dish and serve immediately. Optionally garnish with an extra sprinkle of lemon zest or a few additional toasted almonds.