Green Beans With Garlic Oil Recipe

Trim

Rinse the green beans and trim the stem ends. If any strings remain, remove them. Aim for uniform lengths so they cook evenly.

Bring a large pot of water to a rolling boil. Add the coarse kosher salt (about 1 tablespoon) to the water so it tastes slightly salty.

Add the trimmed green beans to the boiling water and blanch until bright green and just tender-crisp, about 3 to 4 minutes (depending on bean thickness). They should still have a slight snap.

While the beans blanch, prepare a large bowl with the 4 cups of ice water. As soon as the beans reach the desired doneness, use a slotted spoon or a spider to transfer them immediately into the ice water to stop the cooking. Chill 1 to 2 minutes until fully cooled.

Drain the beans well, then pat dry with clean kitchen towels or paper towels. Set aside.

In a large skillet or sauté pan, add the extra-virgin olive oil and place over medium-low heat. The goal is to gently infuse the oil without burning the garlic.

Add the thinly sliced garlic to the oil. Cook slowly, stirring occasionally, until the garlic becomes fragrant and turns a very light golden color, about 3 to 5 minutes. Watch carefully—garlic can go from golden to bitter quickly. If you prefer more pronounced garlic flavor, cook until just golden; for a sweeter, milder flavor, cook a touch longer but not browned.

If using red pepper flakes, add them in the last 30 seconds of garlic cooking to bloom the spice. Then remove the pan from the heat for 30 seconds to cool slightly.

Add the blanched, well-drained green beans to the skillet and return to medium heat. Toss the beans in the warm garlic oil for 1 to 2 minutes until heated through and well coated.

Add the lemon zest and lemon juice, then season with 2 to 2 1/2 teaspoons of the sea or kosher salt and the freshly ground black pepper. Taste and adjust seasoning, adding up to the remaining 1/2 teaspoon salt if needed.

Toss for another 30 seconds so flavors meld. Turn off the heat.

Transfer the green beans to a serving bowl or platter. If using, sprinkle the toasted sliced almonds or chopped toasted walnuts and the grated Parmesan over the top.

Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently so garlic doesn't burn.