Green Beans Recipe

Prepare beans

Rinse the green beans under cold water. Trim the stem ends (and tips if desired). If beans are very long, cut them in half so they are easy to eat.

Bring a large pot of water to a vigorous boil (about 6 cups for 1 lb of beans). Add 1 tablespoon kosher salt to the boiling water.

Add the trimmed green beans to the boiling water and cook until they are bright green and just tender-crisp, 2 to 3 minutes. Start testing at 2 minutes to avoid overcooking.

While the beans cook, prepare an ice bath by filling a large bowl with 2 cups ice and cold water. When the beans reach the desired tenderness, use a slotted spoon or a strainer to transfer them immediately to the ice bath to stop cooking. Let sit 1–2 minutes until fully cooled.

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

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Warm until the butter is melted and begins to foam but not brown, about 1 minute.

Add the minced garlic to the skillet and sauté for 30–45 seconds, stirring constantly, until fragrant. Do not let it brown.

Add the blanched, drained green beans to the skillet and toss to coat in the butter and oil. Sauté for 2–3 minutes until heated through and the edges begin to get a little color.

Stir in 1 teaspoon lemon zest and 1 teaspoon lemon juice. Add 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Taste and adjust seasoning as needed.

If using, sprinkle 2 tablespoons toasted sliced almonds over the beans and toss to combine. Cook another 30 seconds to warm the almonds and meld flavors.

Transfer the green beans to a serving dish and serve immediately. They can be served warm or at room temperature.