Ingredients:
- 1 lb (450 g) Fresh Green Beans (Haricots Verts preferred), trimmed
- 1 Tbsp Kosher Salt (for boiling water)
- Large Bowl Ice Water (for the shock)
- 3 Tbsp Unsalted Butter, divided
- 1 Tbsp Extra Virgin Olive Oil
- 4 large cloves Fresh Garlic, finely minced
- ½ tsp Kosher Salt (for finishing), or to taste
- ¼ tsp Freshly Ground Black Pepper, or to taste
- ½ medium Lemon (juice and zest)
Instructions:
- Prep the Beans: Trim the stem ends of all green beans. Fill a large bowl with ice and cold water (this is the ‘ice bath’).
- Boil the Water: Fill a large stockpot with water and bring it to a rolling boil over high heat. Add the 1 Tbsp of salt.
- Blanch the Beans: Add the trimmed green beans to the boiling water. Cook for precisely 3 minutes. The beans should turn intensely bright green but still be crisp.
- Shock the Beans: Immediately strain the beans into a colander, then plunge them straight into the prepared ice bath to stop the cooking process and lock in the color and crisp texture.
- Drain Thoroughly: After 1-2 minutes, remove the beans from the ice bath and drain well. Pat them lightly with a tea towel to remove any excess moisture.
- Start the Sauté: Place a large skillet over medium heat. Add the olive oil and 1 Tbsp of the butter. Once the butter is melted and foamy, increase the heat slightly to medium-high.
- Add Garlic: Reduce the heat to medium-low. Add the remaining 2 Tbsp of butter and the minced garlic. Sauté gently for 60 to 90 seconds, stirring constantly. Crucially, do not let the garlic brown or burn.
- Sauté the Beans: Add the drained, blanched green beans to the skillet. Toss continuously for 3 to 4 minutes to coat them in the garlic butter and reheat thoroughly.
- Season and Finish: Remove the skillet from the heat. Add the finishing salt and black pepper. Squeeze the fresh lemon juice over the beans and sprinkle with the lemon zest. Toss one final time.
- Serve: Transfer immediately to a warm serving dish. Job done!