About this recipe

A simple, reliable side dish that never gets old. Fresh green beans are blanched until just tender, then quickly sautéed in butter and olive oil with plenty of golden garlic. The result is crisp-tender beans with savory, garlicky flavor — ready in under 20 minutes and guaranteed to complement almost any main course.

Instructions

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.