Green Beans Recipe

Main

1. 1

   Prepare green beans

   Rinse the green beans under cold water. Trim the stem ends and any stringy bits. If beans are long, cut them in half crosswise so they are bite-sized.

2. 2

   Blanch and shock

   Bring 4 cups of water to a rolling boil in a large pot. Add 1 teaspoon kosher salt to the water. Add the trimmed green beans and cook uncovered for 2.5 to 3 minutes, until bright green and just tender-crisp. Immediately transfer the beans with a slotted spoon or a sieve into a bowl with 2 cups of ice and cold water to stop cooking. Let sit 1–2 minutes, then drain thoroughly and pat dry with a clean kitchen towel or paper towels.

3. 3

   Toast almonds (if not toasted)

   In a dry skillet over medium heat, add 2 tablespoons sliced almonds. Toast, stirring or shaking the pan, until fragrant and lightly golden, about 2–3 minutes. Transfer to a small bowl to cool so they don’t continue to brown in the hot pan.

4. 4

   Sauté aromatics

   In a large skillet over medium heat, add 2 tablespoons butter and 1 tablespoon olive oil. Once the butter has melted and the foam subsides, add the 1 tablespoon finely chopped shallot and sauté for about 1 minute until softened. Add the 2 cloves minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

5. 5

   Finish green beans

   Add the drained green beans to the skillet. Toss to coat in the butter and oil and sauté for 2–3 minutes until heated through and edges have a little color. Remove from heat. Stir in 1 teaspoon lemon zest, 1 teaspoon lemon juice, the toasted almonds, ½ teaspoon freshly ground black pepper, and adjust seasoning with additional kosher salt if needed (start with the 1 teaspoon already accounted for).

6. 6

   Serve

   Transfer the green beans to a serving dish. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve warm.