Ingredients 1x2x3x

• 2 pounds fresh green beans, trimmed
• 2 tablespoons kosher salt (for blanching water)
• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 medium shallots, thinly sliced
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 1–2 tablespoons fresh lemon juice, to taste
• 1/3 cup sliced almonds, lightly toasted
• 2 tablespoons chopped fresh parsley (or chives)

Method

1. Prep the beans. Trim the stem ends and leave the tips on. Rinse well and set aside. Bring a large pot of water to a boil and add 2 tablespoons kosher salt.
2. Blanch the green beans. Add beans to the boiling water and cook 3–4 minutes, until bright green and just tender when pierced. Do not overcook.
3. Shock in ice water. Transfer beans immediately to a large bowl of ice water. Let cool 2 minutes to stop cooking, then drain well and pat dry. This step keeps the color and snap.
4. Toast the almonds. In a large skillet over medium heat, toast sliced almonds dry for 2–3 minutes, shaking often, until lightly golden. Transfer to a bowl.
5. Sauté the aromatics. In the same skillet, add butter and olive oil over medium heat. When melted and foamy, add shallots with a pinch of salt. Cook 3–4 minutes until soft and lightly golden. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant.
6. Add the beans. Add the blanched beans to the skillet. Toss to coat in the buttery shallot mixture. Season with 1 teaspoon salt and black pepper. Cook 2–3 minutes to warm through.
7. Brighten and finish. Remove from heat. Stir in lemon zest and 1 tablespoon lemon juice, then taste. Add more lemon juice, salt, or pepper as needed for balance.
8. Top and serve. Sprinkle with toasted almonds and chopped parsley. Serve warm on a platter with extra lemon wedges if you like.

Notes

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or a small pat of butter.
• Make-ahead: Blanch and shock beans up to 24 hours ahead. Pat dry and refrigerate in a zip-top bag lined with a paper towel. Sauté with aromatics just before serving.
• Freezer: Not ideal for this dish. The texture will soften after thawing. If you must, freeze blanched beans only, not the finished dish.
• Reheating for a crowd: Warm on a sheet pan at 350°F for 8–10 minutes, then toss with a drizzle of olive oil and fresh lemon to revive flavor.