Fill a large pot with about 3 quarts (or enough to fully submerge the beans) of water and bring to a rolling boil. Add 1 tablespoon kosher salt to the boiling water.

Blanch

Add the trimmed green beans to the boiling water and cook until bright green and just tender, about 3 to 4 minutes depending on thickness. Start checking at 3 minutes; they should be easily pierced with the tip of a knife but still have a slight snap.

Shock in ice bath

While beans cook, fill a large bowl with 4 cups of ice and cold water. When beans are done, immediately transfer them with a slotted spoon or drain and plunge into the ice bath to stop the cooking. Leave in the ice bath 2 to 3 minutes until fully cooled.

Drain and dry

Drain the beans thoroughly in a colander and spread on a clean towel or paper towels to remove surface moisture. Pat dry gently so they won't steam when sautéed.

Sauté aromatics

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and 1 finely minced shallot. Sauté, stirring, until fragrant and the shallot is translucent and garlic edges are lightly golden, 1.5 to 2 minutes. Do not burn the garlic.

Add green beans

Add the drained green beans to the skillet with the aromatics. Increase heat to medium-high and toss or stir to coat the beans in the oil and aromatics. Sauté 3 to 4 minutes until beans are heated through and develop a few light charred spots; toss often for even browning.

Aromatic & Finishing Ingredients

Season and finish

Once the beans are heated and slightly blistered, remove the skillet from heat. Stir in 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, 1 teaspoon red pepper flakes, and 1 teaspoon freshly ground black pepper. Taste and add about 1/2 teaspoon salt (or more to taste). Toss to combine.

Add crunch and herbs

Sprinkle 1 ounce toasted sliced almonds (or chopped walnuts) and 2 tablespoons chopped fresh parsley over the beans. Toss gently to distribute. The nuts add texture; if your nuts are not toasted, toast them in a dry skillet over medium heat 2 to 3 minutes before adding until fragrant and golden.

Serve

Transfer the green beans to a serving platter. Offer an extra drizzle of olive oil or an optional squeeze of lemon at the table. Serve warm or at room temperature.