Garlic Green Bean Recipe

Prepare and blanch

Rinse the Blue Lake green beans under cold water and trim the stem ends. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add the beans and blanch until bright green and just tender-crisp, about 3–4 minutes depending on thickness.

Prepare an ice bath (large bowl with ice and cold water). As soon as the beans reach desired doneness, use a slotted spoon or a strainer to transfer them to the ice bath to stop cooking. Leave them in the ice bath for 2–3 minutes, then drain and pat dry with a clean kitchen towel or paper towels.

Cook garlic

In a large skillet over medium heat, warm 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter until the butter melts and the mixture shimmers. Add the finely minced garlic and cook, stirring constantly, for 30–45 seconds until fragrant but not browned (browned garlic will taste bitter). If using red pepper flakes, add the pinch now and stir 5–10 seconds to bloom the spice.

Sauté beans

Add the drained green beans to the skillet. Increase heat to medium-high and toss or sauté the beans for 2–3 minutes, coating them in the garlic oil and gently pressing some beans against the pan to create slight blistering. This step warms the beans through and develops a little caramelization while keeping them crisp-tender.

Season the beans with 1 teaspoon freshly ground black pepper and salt to taste. Squeeze in 1 teaspoon fresh lemon juice if using, toss to combine, and cook another 15–30 seconds to marry the flavors. Taste and adjust seasoning as needed.

Transfer the garlic green beans to a serving bowl or platter. Sprinkle the toasted sliced almonds or toasted sesame seeds over the top if desired for crunch. Serve hot or at warm room temperature.