Green Beans Recipe

Trim and prepare beans

Rinse the green beans under cold running water. Trim the stem ends (and tails if desired) so the beans are uniform in length. Discard any blemished pieces.

Bring water to boil

In a large pot, bring 6 cups of water to a rolling boil. Add 1 tablespoon kosher salt to the water — this seasons the beans and helps maintain bright color.

Blanch

Add the trimmed green beans to the boiling water. Cook until just tender-crisp, about 3 to 4 minutes depending on thickness. The beans should turn bright green and still have a slight snap.

Shock in ice bath

While the beans cook, fill a large bowl with 2 cups of ice and cold water. Using a slotted spoon or a strainer, transfer the beans immediately into the ice bath to stop the cooking. Chill for 2 minutes until completely cool.

Drain

Drain the beans in a colander and pat dry with clean kitchen towels or paper towels. Set aside.

Toast almonds (if not pre-toasted)

In a dry small skillet over medium heat, add 2 tablespoons sliced almonds and toast, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Remove to a plate to stop cooking.

Sauté garlic

In a large sauté pan over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When the butter is melted and foam subsides, add the 2 cloves minced garlic. Cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned.

Finish beans in pan

Add the drained green beans to the pan and toss to coat in the butter-garlic mixture. Sauté for 2 to 3 minutes until heated through and edges show slight browning. If the pan appears dry, add a teaspoon of water to help steam briefly.

Season and brighten

Remove the pan from heat. Add 1 teaspoon lemon zest, 1 teaspoon fresh lemon juice, 2 tablespoons chopped parsley, 2 tablespoons toasted sliced almonds, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Toss gently to combine and taste; adjust salt and pepper as needed.

Serve

Transfer the green beans to a serving bowl or plate. Garnish with an extra sprinkle of toasted almonds and a few more parsley leaves. Serve immediately while warm.