Ingredients:

  • 1 pound Fresh Green Beans (Haricots Verts preferred), Ends trimmed
  • 2 Tbsp Kosher Salt (for the boiling water)
  • 3 Tbsp Unsalted Butter, divided
  • 1 Tbsp Extra Virgin Olive Oil
  • 4 large cloves Garlic, freshly minced
  • Fine Sea Salt & Freshly Ground Black Pepper, To taste
  • 1 tsp Fresh Lemon Juice
  • 2 Tbsp Sliced Almonds, toasted (optional garnish)

Instructions:

  1. Wash and trim the stem ends off the green beans. Fill a stockpot with water and bring it to a rolling boil. In a separate large bowl, prepare an ice bath (half ice, half water).
  2. Finely mince the garlic. Measure out the butter, oil, and lemon juice.
  3. Once the water is boiling fiercely, add 2 tablespoons of Kosher salt to the water.
  4. Add the trimmed green beans to the boiling water. Cook for 3 to 4 minutes only, until the beans are bright emerald green and just starting to soften (al dente).
  5. Immediately drain the beans and plunge them directly into the prepared ice bath to halt the cooking process and lock in color.
  6. After 2 minutes, remove the beans from the ice bath and dry them thoroughly on paper towels or in a salad spinner.
  7. Place a large skillet over medium heat. Add the olive oil and 2 tablespoons of unsalted butter.
  8. Once the butter is melted and foamy, reduce the heat to medium-low. Add the minced garlic and sauté gently for 60 to 90 seconds. Do not allow the garlic to turn brown or burn.
  9. Increase the heat back to medium. Add the dry green beans and toss vigorously with the garlic butter. Cook for 2–3 minutes, until the beans are heated through and lightly coated.
  10. Remove the pan from the heat. Stir in the remaining 1 tablespoon of butter for richness. Season generously with fine sea salt and black pepper. Stir in the fresh lemon juice and the optional toasted almonds. Serve immediately.