Ingredients:

  • 1 lb (450 g) Fresh Green Beans, trimmed
  • 8 cups (2 litres) Cold Water, plus salt for blanching
  • Ice (As needed)
  • 4 Tbsp (56 g) Unsalted Butter
  • 3 large cloves (15 g) Garlic, finely minced or grated
  • 2 Tbsp (15 g) Flaked Almonds (optional)
  • 1 tsp (5 ml) Fresh Lemon Juice
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Wash and trim the ends off the green beans. Discard any tough or damaged pieces.
  2. Fill a large bowl with cold water and plenty of ice cubes. Set aside—this is crucial for maintaining that vibrant green colour (the shocking process).
  3. Bring the 8 cups (2 L) of water to a rolling boil in the stockpot. Add 1 tablespoon of salt to the water. Drop the trimmed beans into the boiling water and cook for 3 to 4 minutes. The beans should be tender-crisp (al dente).
  4. Immediately drain the beans into a colander. Plunge the hot beans straight into the prepared ice bath. Leave them for 2 minutes to completely stop the cooking process. Drain thoroughly, shaking off excess moisture.
  5. Place the large skillet over medium heat. Add the unsalted butter. Once melted and lightly foaming, add the optional flaked almonds and sauté for about 1 minute until fragrant and lightly golden.
  6. Reduce the heat to medium-low. Add the minced garlic to the pan. Sauté gently for 30 to 60 seconds. Do not let the garlic burn or turn dark brown.
  7. Increase the heat back to medium. Add the shocked and thoroughly drained green beans to the pan. Toss vigorously to coat them completely in the garlic butter mixture.
  8. Cook the beans for 2 to 3 minutes, just until they are heated through and glistening. Remove the pan from the heat. Stir in the fresh lemon juice, salt, and black pepper to taste.
  9. Transfer immediately to a serving dish.