Ingredients:

  • 1 pound (450 g) Fresh Green Beans (haricot verts preferred), trimmed
  • Water, enough to cover, for blanching
  • 1 Tbsp (15 g) Salt (for water)
  • 4 Tbsp (60 g) Unsalted Butter
  • 3 large cloves Fresh Garlic, finely minced or pressed
  • Flaky Sea Salt, to taste
  • ¼ tsp (1 g) Freshly Cracked Black Pepper
  • 1 tsp (5 mL) Fresh Lemon Juice
  • 2 Tbsp (10 g) Fresh Parsley (optional garnish), finely chopped

Instructions:

  1. Prep the Beans: Trim the stem ends off the green beans.
  2. Boil and Salt Water: Fill a large saucepan with water, add 1 Tbsp of salt, and bring it to a rolling boil. Simultaneously, prepare a large bowl of ice water (the 'ice bath') next to the stove.
  3. Blanch the Beans: Drop the trimmed beans into the rapidly boiling water. Cook for 2.5 to 3 minutes, until the beans turn brilliant green and are tender-crisp (al dente).
  4. Shock the Beans: Immediately drain the beans in a colander and plunge them directly into the ice bath. This stops the cooking process and locks in the vibrant colour.
  5. Dry Thoroughly: Once cooled (about 1 minute), drain the beans again and pat them very dry using a kitchen towel or paper towels. Excess water must be removed.
  6. Melt the Butter: Place a large skillet over medium-low heat. Add the butter and let it melt until just foaming.
  7. Infuse the Garlic: Add the minced garlic to the melted butter. Cook gently for about 60 to 90 seconds, stirring constantly. Ensure the garlic does not brown or burn.
  8. Sauté the Beans: Increase the heat to medium. Add the dried, blanched beans to the skillet. Toss and sauté quickly for 2 to 3 minutes, until the beans are heated through and coated evenly with the fragrant butter mixture.
  9. Season and Finish: Remove the pan from the heat. Season generously with flaky sea salt and black pepper. Stir in the fresh lemon juice.
  10. Serve: Transfer the beans to a serving dish immediately. Garnish with fresh chopped parsley, if using.