Green Beans Recipe

Prepare water and ice bath

Fill a large pot with 2 liters of water and bring to a rolling boil. While the water heats, fill a large bowl with 4 cups of ice and cold water to make an ice bath.

Salt the boiling water with 1 tablespoon kosher salt once it reaches a boil. This seasons the beans and helps preserve bright color.

Trim the green beans: snap or cut off the stem ends and remove any stringy bits. Rinse under cold water.

Blanch the beans: add 1 pound trimmed green beans to the boiling salted water. Cook until tender-crisp — about 2½ to 3½ minutes depending on thickness. Beans should be bright green and still slightly firm.

Immediately transfer the beans with a slotted spoon or spider into the ice bath to stop cooking. Leave in the ice bath for 2–3 minutes until completely cooled.

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

Warm a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until the butter foams and just begins to brown slightly, but not burn.

Add 2 cloves garlic (sliced or minced) and 1 teaspoon finely chopped shallot if using. Sauté for about 30–45 seconds until fragrant, stirring constantly so garlic does not brown.

Add the blanched and dried green beans to the skillet. Toss to coat in the butter and oil. Sauté, stirring occasionally, for 2–3 minutes to heat through and develop a little color on some beans.

Season the beans with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon red pepper flakes if using. Toss to combine and taste; adjust seasoning as needed.

Stir in 1 teaspoon lemon zest and 1 teaspoon fresh lemon juice, then sprinkle 2 tablespoons toasted sliced almonds over the beans and toss to combine. Cook for another 20–30 seconds to marry flavors.

Transfer the green beans to a serving dish and, if desired, finish with a small pat of butter or an extra drizzle of olive oil. Serve immediately while hot and crisp-tender.