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Ingredients
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Green beans
Sauté
Method
Green beans
- 1
Trim and prepare
Rinse 1 lb fresh green beans under cold water. Trim off the stem ends (and tail tips if desired).
- 2
Blanch
Bring 4 cups of water and 1 tsp salt to a rolling boil in a large pot. Add the trimmed green beans and cook until bright green and just tender-crisp, about 2 to 3 minutes (depending on thickness).
- 3
Shock
While beans boil, prepare an ice bath by filling a bowl with 1 cup ice cubes and cold water. Using a slotted spoon, transfer the blanched beans immediately to the ice bath to stop cooking. Let sit 1 minute, then drain thoroughly and pat dry with a kitchen towel or paper towels.
Sauté
- 4
Heat pan
Place a large skillet over medium heat. Add 1.5 tbs extra-virgin olive oil and 1 tsp unsalted butter. Warm until butter is melted and foam subsides, about 30–45 seconds. Do not let butter brown.
- 5
Cook garlic
Add 3 cloves sliced or minced garlic and 0.25 tsp red pepper flakes (if using) to the pan. Sauté for about 30–60 seconds, stirring constantly, until fragrant but not browned—adjust heat down if garlic begins to color too quickly.
- 6
Sauté beans
Add the drained green beans to the skillet. Increase heat to medium-high and toss or stir to coat the beans evenly with oil and garlic. Cook, stirring occasionally, until beans are heated through and develop a few light brown spots, about 3–4 minutes. If needed, add a tablespoon of water to the pan to create a little steam and finish tenderizing.
- 7
Season and finish
Season with 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Squeeze in 1 tsp fresh lemon juice and toss to combine. Taste and adjust seasoning if needed.
- 8
Optional garnish
If using, sprinkle 2 tbs toasted sliced or slivered almonds over the beans just before serving for crunch.