Green Beans Recipe

Trim the green beans: rinse under cold water, snap or cut off the stem ends and any stringy tips. Pat dry.

Bring blanching water to a boil: in a large pot, bring 2 liters (about 8 cups) of water to a vigorous boil. Add 1 tablespoon kosher salt to the boiling water (this seasons the beans and helps preserve color).

Blanch the beans: add the trimmed green beans to the rapidly boiling water and cook until bright green and just tender-crisp, about 2 to 3 minutes depending on bean thickness. Test one bean for doneness — it should have a slight bite.

Shock in ice bath: while beans cook, prepare 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. Leave in ice bath for about the same time as blanch (2 to 3 minutes) until completely cooled.

Drain thoroughly: remove beans from the ice bath and place on a clean kitchen towel or paper towels. Pat dry well — excess water will interfere with sautéing.

Toast almonds (if using)

In a dry skillet over medium heat, add the sliced almonds and toast, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Transfer to a small bowl and set aside so they do not burn while you finish the beans.

Heat pan and fats: in a large skillet over medium heat, add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Heat until butter is melted and foam subsides but not browned.

Cook aromatics: add the finely minced shallot and cook, stirring, until softened and translucent, about 1 to 2 minutes. Add the minced garlic and cook for 20–30 seconds until fragrant (do not let it brown).

Sauté green beans: add the drained, blanched green beans to the skillet. Toss to coat in the butter and oil and cook, stirring occasionally, until heated through and edges show slight browning, about 2 to 3 minutes.

Season and finish: sprinkle 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using) over the beans. Add 1 teaspoon lemon zest and 1 teaspoon lemon juice, toss to combine and taste; adjust salt and pepper as needed.

Add almonds and serve: remove from heat, sprinkle the toasted almonds over the beans, give a final toss, and serve immediately.