Sautéed Green Beans Recipe

Bring 6 cups of water and 1 tablespoon coarse salt to a rolling boil in a large pot.

Add the trimmed green beans and blanch for 2 to 3 minutes until bright green and just tender-crisp.

Immediately transfer the beans to an ice bath (4 cups ice + cold water) to stop cooking. Let sit 2 minutes, then drain and pat dry with a clean towel or spin in a salad spinner.

Heat fat

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil until the butter foams but does not brown.

Aromatics

Add the sliced/minced garlic and minced shallot and cook, stirring, for 30–60 seconds until fragrant and softened but not browned. If using red pepper flakes, add them now.

Sauté beans

Add the blanched, drained green beans to the skillet. Increase heat to medium-high and toss to coat in the butter-oil and aromatics. Sauté for 3–4 minutes, stirring occasionally, until the beans develop light blistering and a bit of golden color in places.

Season & finish

Stir in 1 teaspoon coarse sea salt, 1 teaspoon freshly ground black pepper, 1 teaspoon lemon zest and 1 tablespoon lemon juice. Cook 30 seconds more to marry flavors. Taste and adjust seasoning.

If using toasted almonds and/or grated Parmesan, stir them in off the heat to keep texture and melt the cheese slightly.

Transfer the sautéed green beans to a serving platter. Sprinkle chopped parsley over the top and additional lemon zest or Parmesan if desired.

Serve immediately warm.