Sautéed Green Beans Recipe

Prepare an ice bath: fill a large bowl with ice and cold water. Set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt to the water.

Add trimmed green beans to the boiling water and blanch for 2–3 minutes, until bright green and just tender-crisp. (Thicker beans may need 3 minutes.)

Use a slotted spoon or spider to transfer the beans immediately to the ice bath to stop cooking. Let cool completely, about 2–3 minutes, then drain and pat dry thoroughly with kitchen towels or paper towels.

In a large skillet or sauté pan over medium heat, warm the olive oil and 2 tablespoons of butter until the butter is melted and begins to foam.

Add the minced shallot to the pan and cook, stirring, for 1–1.5 minutes until fragrant and translucent but not browned.

Add the minced garlic and optional red pepper flakes; sauté 30–45 seconds until fragrant. Watch carefully to avoid burning the garlic.

Increase heat to medium-high. Add the drained, dried green beans to the pan in an even layer. Let them sit undisturbed for 1 minute to get light color, then toss and cook another 2–3 minutes, stirring occasionally, until heated through and a few spots begin to brown.

Stir in lemon zest and lemon juice, then add toasted slivered almonds. Toss to coat and combine flavors.

Season with sea salt and freshly ground black pepper. Taste and adjust seasoning as needed.

Remove from heat and, if desired, fold in the chopped parsley for freshness.

Transfer to a serving platter and finish with an extra pat of butter or a light drizzle of olive oil if you want additional shine. Serve hot.