Green Beans Recipe

Prepare the green beans: wash and trim the stem ends. If beans are long, halve them crosswise so they’re bite-size.

Bring 2 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water (this seasons the beans and helps preserve color).

Add the trimmed green beans to the boiling water and cook until bright green and just tender-crisp, 2 to 4 minutes depending on thickness.

While beans cook, prepare an ice bath: fill a large bowl with 4 cups of ice and cold water.

Using a slotted spoon or a strainer, transfer the beans immediately to the ice bath to stop cooking and set the color. Chill for 1–2 minutes.

Drain the beans well and pat dry with kitchen towels or spin briefly in a salad spinner.

Heat a large skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. Warm until butter melts and begins to foam.

Add the finely chopped shallot to the pan and sauté 1 to 2 minutes until softened and translucent, stirring frequently so it doesn't brown.

Add the minced garlic and crushed red pepper flakes and cook 20–30 seconds, just until fragrant. Be careful not to burn the garlic.

Add the drained, blanched green beans to the skillet. Toss to coat in the oil and butter and sauté 2 to 3 minutes until heated through and developing a few light charred spots.

Stir in the lemon zest and 1 tablespoon fresh lemon juice. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper (adjust to taste). Toss to combine.

If using, add 2 tablespoons toasted sliced almonds and 1 tablespoon chopped fresh parsley. Toss briefly to distribute.

Taste and adjust seasoning with more salt, pepper, or lemon juice as desired. Serve warm.