Green Beans Recipe

Prepare beans

Rinse 1 lb fresh green beans, trim ends and remove any stringy fibers. Pat dry.

Bring water to boil

In a large pot bring 6 cups water to a rolling boil. Add 1 tablespoon kosher salt to the water.

Blanch

Add the trimmed green beans to the boiling salted water. Cook until bright green and just tender, 2 to 3 minutes depending on thickness.

Shock in ice bath

While beans cook, fill a large bowl with 3 cups ice and cold water. Using a slotted spoon or strainer, immediately transfer beans to the ice bath to stop cooking. Let sit 1 to 2 minutes until cool.

Drain

Drain beans thoroughly in a colander and gently pat dry with a kitchen towel or paper towels. Set aside.

Toast almonds (optional)

If using toasted sliced almonds: heat a small dry skillet over medium heat. Add 2 tablespoons sliced almonds and stir until fragrant and lightly golden, about 2 minutes. Transfer to a plate to stop browning.

Cook aromatics

In a large skillet over medium heat add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When butter melts and begins to foam, add 1 small minced shallot and 2 minced garlic cloves. Sauté until softened and fragrant, about 1 to 1½ minutes — don't let the garlic brown.

Combine beans and sauce

Add the drained green beans to the skillet. Increase heat to medium-high and toss to coat in the butter and oil for 2 to 3 minutes, just to reheat and finish cooking. Stir frequently so beans heat evenly.

Season

Add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using). Toss to distribute. Remove skillet from heat and stir in 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice.

Finish and serve

Transfer beans to a serving dish. Sprinkle the toasted sliced almonds over the top. Taste and adjust seasoning with additional salt, pepper, or lemon if desired. Serve warm or at room temperature.