Green Beans Recipe

Main

1. 1

   Prepare green beans

   Rinse the green beans under cold water. Trim the stem ends (and tail tips if desired). If beans are long, cut them in half crosswise to bite-sized pieces. Measure 1 lb trimmed beans.

2. 2

   Bring water to a boil and season

   In a large pot, bring 4 cups of water to a vigorous boil. Add 1/2 teaspoon of the kosher salt to the boiling water to season it.

3. 3

   Blanch beans

   Add the trimmed green beans to the boiling water and cook until bright green and just tender-crisp, 2 to 3 minutes depending on thickness. Do not overcook; they should still have a slight bite.

4. 4

   Ice bath

   While the beans blanch, fill a large bowl with 2 cups of ice and cold water. Using a slotted spoon or a strainer, immediately transfer the green beans to the ice bath to stop the cooking. Let them cool completely, about 2 minutes.

5. 5

   Drain

   Drain the beans well in a colander, shaking off excess water. Pat lightly with paper towels if needed to remove surface moisture so they won't steam in the pan.

6. 6

   Toast almonds

   In a medium skillet over medium heat, add the slivered almonds (no oil needed) and toast, stirring frequently, until fragrant and lightly golden, about 2 to 3 minutes. Transfer almonds to a small bowl to stop browning.

7. 7

   Sauté aromatics

   In the same skillet, add 1 tablespoon olive oil and 2 tablespoons butter over medium heat. When the butter stops foaming, add the finely chopped shallot and sauté until softened and translucent, about 2 minutes. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds (do not let the garlic brown).

8. 8

   Finish beans

   Add the drained green beans to the skillet with the aromatics. Add the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss or sauté for 2 to 3 minutes until the beans are heated through and coated in the butter-garlic mixture. If the pan seems dry, add the remaining tablespoon of butter and toss until melted and coating the beans.

9. 9

   Add lemon and almonds

   Remove the skillet from heat. Stir in 1 tablespoon fresh lemon juice and the toasted slivered almonds. Taste and adjust seasoning with additional salt and pepper if desired.

10. 10

    Serve

    Transfer the green beans to a serving dish. Optionally finish with a small pat of butter or a light drizzle of extra-virgin olive oil. Serve warm.