Garlic Green Beans Recipe

Trim and prepare

Rinse the green beans under cold water. Trim the stem ends (and tails if desired) so the beans are uniform in length. Measure 1 lb of trimmed beans.

Blanch beans

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt to the boiling water. Add the green beans and cook until bright green and just tender-crisp, about 2 to 3 minutes depending on thickness.

Shock in ice bath

While beans cook, prepare an ice bath by combining 6 cups cold water and 2 cups ice in a large bowl. As soon as the beans are cooked, use a slotted spoon to transfer them to the ice bath to stop cooking. Let sit 1 to 2 minutes until chilled, then drain thoroughly and pat dry with kitchen towels or paper towels.

Melt butter and warm oil

In a large skillet over medium-low heat, add 2 tablespoons unsalted butter and 1 tablespoon extra-virgin olive oil. Allow the butter to melt gently and the mixture to heat until shimmering but not smoking.

Sauté aromatics

Add the minced shallot (if using) and cook 30 seconds until fragrant. Add the minced garlic and cook, stirring constantly, 30 to 45 seconds until fragrant and just beginning to color (avoid browning the garlic to prevent bitterness).

Combine beans with sauce

Add the drained, blanched green beans to the skillet. Increase heat to medium and toss the beans in the garlic butter for 1 to 2 minutes until heated through and coated. If the pan is dry, add a splash of water (1 to 2 tablespoons) to help coat the beans and loosen any fond.

Season and finish

Remove from heat. Stir in 1 teaspoon lemon zest and 1 teaspoon fresh lemon juice. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. Add 1 teaspoon red pepper flakes if you want heat. Toss in 2 tablespoons toasted nuts (if using) and 2 tablespoons chopped parsley.

Serve

Transfer the garlic green beans to a serving dish and serve immediately while warm.