Garlic Lemon Green Beans

Blanch the beans. Bring a large pot of water to a rolling boil. Use plenty of water so it returns to a boil quickly once the beans go in. Add the kosher salt, then add the green beans. Cook just until bright green and crisp-tender, usually 2 to 3 minutes (thinner beans cook faster, thicker beans can take a bit longer).

Cool fast and drain well. Drain the beans in a colander, then either rinse under cold water for a few seconds or plunge into an ice bath to stop the cooking quickly. Drain again and shake off excess water. If you have time, pat them dry. Less water equals better sauté.

Sauté the garlic. Heat a large skillet over medium heat. Add olive oil and butter. Once the butter is melted and foamy, add garlic and red pepper flakes (if using). Cook for 30 to 45 seconds, stirring, until fragrant but not browned.

Toss in the beans. Add the blanched green beans to the skillet. Toss to coat and cook for 2 to 3 minutes, until heated through with a few lightly blistered spots.

Finish with lemon. Turn off the heat. Add lemon zest and squeeze in lemon juice. Toss, taste, and adjust with more salt and black pepper as needed. (If you are holding these for a bit, you can go heavier on zest and lighter on juice, then add a final squeeze right before serving.)

Serve. Move to a serving plate and eat while they are still snappy and glossy.