Sobre esta receta

Un acompañamiento simple y confiable que nunca pasa de moda. Los ejotes frescos se blanquean hasta que estén tiernos, luego se saltean rápidamente en mantequilla y aceite de oliva con mucho ajo dorado. El resultado son ejotes crujientes y tiernos con un sabor sabroso y ajo — listos en menos de 20 minutos y garantizado que complementan casi cualquier plato principal.

Instrucciones

1. 1

   Bring a large pot of generously salted water to a boil ^[over high heat].

2. 2

   While the water heats, trim the stem ends off the green beans. If any are especially long, snap them in half.

3. 3

   Prepare an ice bath: fill a large mixing bowl with cold water and a handful of ice cubes. Set it near the stove.

4. 4

   Add the green beans to the boiling water and blanch for 3 to 4 minutes, until bright green and just barely tender — they should still have a slight snap.

5. 5

   Using a spider strainer or tongs, immediately transfer the beans to the ice bath to stop the cooking. Let them sit for 2 minutes, then drain well and pat dry with a clean kitchen towel or paper towels.

6. 6

   Heat a large skillet ^[over medium heat]. Add the olive oil and butter. Once the butter is melted and the foam subsides, add the garlic (and red pepper flakes, if using).

7. 7

   Sauté the garlic, stirring frequently, for 1 to 2 minutes until it is lightly golden and fragrant. Watch it closely — garlic goes from golden to burnt quickly. Reduce the heat to ^[medium-low] if it's browning too fast.

8. 8

   Add the drained green beans to the skillet. Toss well to coat in the garlic butter. Increase the heat to ^[medium-high] and cook, stirring occasionally, for 2 to 3 minutes until the beans are heated through and beginning to pick up a little color.

9. 9

   Season with salt and freshly ground black pepper. Taste and adjust seasoning. If using, squeeze the lemon juice over the top and toss once more.

10. 10

    Transfer to a serving platter and serve immediately.