Ingredients:

  • 1 pound (450g) fresh green beans, trimmed
  • 4 cups (950ml) water
  • 1 tablespoon salt (for blanching water)
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt (for seasoning)
  • 1/4 teaspoon black pepper
  • Optional: Red pepper flakes, to taste

Instructions:

  1. Fill a large bowl with ice water. This stops the cooking process and keeps the beans crisp.
  2. Bring the water and 1 tablespoon of salt to a rolling boil in the large pot. Add the green beans and cook for 2-3 minutes, until bright green and crisp-tender.
  3. Immediately transfer the blanched green beans to the ice bath using a slotted spoon or strainer. Let them cool for 2-3 minutes.
  4. Drain the green beans well and pat them dry with paper towels. Getting them dry is key for the butter to cling properly.
  5. Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant (but not browned!). Stir in the lemon juice, salt, and pepper.
  6. Toss the blanched green beans with the lemon-garlic butter. Serve immediately, garnished with red pepper flakes (if desired).