Green Beans (rg) Recipe

Trim and rinse

Rinse the green beans under cold running water. Trim the stem ends (and tail ends if desired). If beans are uneven in length, cut to uniform pieces about 2–2½ inches for even cooking.

Bring water to boil

Place 4 cups of water and 1 tablespoon kosher salt in a large pot and bring to a rolling boil over high heat.

Blanch the green beans

Add the trimmed green beans to the boiling water and cook until bright green and just tender-crisp, 3 to 4 minutes depending on thickness. Start checking at 3 minutes.

Shock in ice bath

While beans blanch, prepare a bowl with ice and cold water. Using a slotted spoon or a spider, transfer beans immediately into the ice bath to stop cooking. Let sit 1–2 minutes, then drain thoroughly and pat dry with a kitchen towel or paper towels.

Heat fat

In a large skillet over medium heat, add 2 tablespoons butter and 1 tablespoon olive oil. Heat until butter is melted and foaming but not browned, about 1 minute.

Sauté garlic

Add the minced garlic and sauté, stirring constantly, until fragrant and lightly golden, about 30–45 seconds. Be careful not to burn the garlic.

Add blanched beans

Add the drained, blanched green beans to the skillet. Toss to coat in the butter and oil and cook, stirring occasionally, until beans are heated through and develop a few light browned spots, about 3 to 4 minutes.

Season and finish

Stir in 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon crushed red pepper flakes (adjust to taste), 1 teaspoon lemon juice, and 1 teaspoon lemon zest. Toss to combine and cook 30 seconds more to marry flavors.

Add optional garnish

If using, sprinkle 2 tablespoons toasted sliced almonds over the beans and toss briefly. Remove from heat.

Serve

Taste and adjust seasoning with additional salt, pepper, or lemon if desired. Transfer to a serving dish and serve warm.