Ingredients:

  • 1 lb fresh green beans, ends trimmed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 3 cloves fresh garlic, thinly sliced or minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper, freshly cracked
  • 1 tsp lemon juice
  • 1 pinch red pepper flakes

Instructions:

  1. Wash the green beans in cold water. Line them up and trim the stem ends off using a sharp chef's knife.
  2. Bring a large pot of salted water to a boil. Blanch the beans for 2–3 minutes until vibrant green. Immediately drain and plunge into an ice bath to stop the cooking process.
  3. Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and red pepper flakes, stirring for 30–60 seconds until fragrant and golden.
  4. Add the thoroughly drained green beans to the skillet. Increase heat to medium-high and sauté for 3–5 minutes, tossing frequently, until tender-crisp with slight charred spots.
  5. Remove from heat. Squeeze fresh lemon juice over the beans and season with kosher salt and black pepper. Serve immediately.