Ingredients
Equipment
Method
- Place 6 cups of water and 2 tablespoons salt in a large pot over medium-high heat. Cover and bring to a boil.
- Fill a large bowl with ice and water. Line a sheet pan with a few sheets of paper towel. Set aside.
- Carefully add the green beans into the boiling water. Cook until crisp and tender, 5 minutes.
- Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool completely for about 5 minutes. Drain and then transfer onto the sheet pan lined with paper towels. Dry them thoroughly.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for 30 seconds.
- Add the green beans and gently stir to coat them with the butter and garlic mixture. Sauté, turning often, for 2-3 minutes or until the green beans are softened but still tender.
- If using, toss in the lemon zest at the last minute. Transfer the beans to a plate and serve.
Nutrition
Notes
Make ahead: Parboil green beans, dry them completely, and store in an airtight container in the fridge. Right before serving, heat butter and garlic in a skillet, add green beans, and stir until cooked through and coated.
Store: Leftover plain green beans can be stored in an airtight container in the fridge after drying. Sautéed green beans do not need drying before storage.
Reheat: For plain green beans, add a little water and microwave until hot, or sauté on the stovetop with a bit of water. Sautéed green beans can be reheated without adding water.
Double the recipe: This recipe can easily be doubled or tripled to serve a larger crowd.
Add flavor: Two tablespoons of butter and two garlic cloves are a good starting point for one pound of green beans. You can use more garlic and butter for a richer flavor.