Ingredients:
- 1 pound Fresh Green Beans (Haricot Verts preferred), trimmed
- Sufficient water for boiling
- 2 teaspoons Salt (Kosher or Fine Sea Salt)
- Large bowl full of Ice
- 3 tablespoons Unsalted Butter
- 1 teaspoon Extra Virgin Olive Oil
- 4 cloves Fresh Garlic, finely minced
- ½ teaspoon Lemon Zest (optional)
- Flaky Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions:
- Prep the Beans: Wash and meticulously trim the ends ('top and tail') of the green beans.
- Prepare the Shock: Fill a large bowl generously with ice and cold water. Set this next to the stove.
- Boil and Salt the Water: Bring a large pot of water to a rolling boil. Season it heavily with salt.
- Blanch the Beans: Add the trimmed green beans to the boiling water. Cook for precisely 3 to 4 minutes until they are a brilliant emerald green and just tender (al dente).
- Shock Immediately: Using a slotted spoon or spider, quickly transfer the beans from the boiling water directly into the ice bath. This stops the cooking process instantly.
- Dry Thoroughly: Once cooled (about 1 minute), drain the beans completely. Crucially, pat the beans very dry with a clean kitchen towel or paper towels.
- Heat the Fats: Place a large frying pan over medium heat. Add the unsalted butter and olive oil. Once the butter is melted and foaming, it’s ready.
- Bloom the Garlic: Add the minced garlic to the melted butter/oil mixture. Sauté gently for about 60 to 90 seconds, stirring constantly until fragrant and lightly golden. Do not allow the garlic to burn.
- Sauté the Beans: Increase the heat to medium-high. Add the dried, blanched beans to the pan. Toss them vigorously for 2 to 3 minutes, coating them thoroughly in the garlic butter until heated through and lightly caramelized.
- Final Seasoning and Serve: Remove the pan from the heat. Stir in the lemon zest (if using), and season generously with flaky sea salt and freshly ground black pepper. Serve immediately.