Ingredients:

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Prepare an ice bath (bowl of ice and cold water) nearby.
  2. Add the trimmed green beans to the boiling water. Cook rapidly for 3–4 minutes until they turn bright green and are tender-crisp (al dente).
  3. Immediately transfer the beans using a slotted spoon directly into the ice bath for 1 minute to stop the cooking process. Drain the beans thoroughly and set aside.
  4. In a large skillet over medium heat, add the sliced almonds. Toast gently for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Remove almonds from the pan and set aside.
  5. Reduce the heat to medium-low. Add the butter and olive oil to the same skillet. Allow the butter to melt and foam, then subside until it turns a light golden brown (brown butter).
  6. Add the minced garlic to the brown butter. Sauté quickly for 30–60 seconds until fragrant, ensuring the garlic does not burn.
  7. Add the blanched and dried green beans back into the skillet. Toss vigorously for 1–2 minutes to coat the beans completely in the garlic butter.
  8. Remove the pan from the heat. Stir in the toasted almonds, lemon zest, and season generously with kosher salt and black pepper to taste.
  9. Transfer the Savory Garlic Butter Green Beans immediately to a serving dish and garnish with fresh parsley, if using.