Ingredients:

  • 1 lb (450 g) fresh green beans, ends trimmed
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • 1/2 teaspoon (3 g) fine sea salt, plus more to taste
  • 1/4 teaspoon (0.7 g) freshly ground black pepper
  • 4 cloves garlic (about 12 g), thinly sliced
  • 2 tablespoons (28 g) unsalted butter
  • 1 teaspoon (5 g) Dijon mustard
  • 1 teaspoon (1 g) fresh thyme leaves
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1/8 teaspoon (0.3 g) red pepper flakes
  • 2 tablespoons (30 ml) water

Instructions:

  1. Snap off the stem ends of the green beans. Pat the beans completely dry with a clean towel or paper towels.
  2. Thinly slice the garlic. Measure the butter, Dijon, thyme, and lemon juice into separate small bowls.
  3. Add the olive oil to a 12-inch skillet.
  4. Set a 12-inch skillet over medium-high heat for 1 to 2 minutes, until the oil shimmers but does not smoke.
  5. Add the beans in a single layer and leave them alone for 60 to 90 seconds, until blistered spots and bright green skins with a few browned patches appear. Use two pans if the beans do not fit in one layer. Toss, then season with the salt and pepper.
  6. Add 2 tablespoons (30 ml) water and cover immediately. Cook for 2 minutes, until the water sizzles and turns to steam.
  7. Remove the lid and cook for 2 to 3 minutes more, tossing often, until the water has evaporated and the beans are crisp-tender with a few charred spots. Bite one to check: it should be tender with a slight snap.
  8. Push the beans to one side and reduce the heat to medium. Add the butter and, once it foams, add the garlic. Stir for 30 to 45 seconds, until pale gold and fragrant. If it darkens quickly, pull the pan off the heat.
  9. Off the heat, add the thyme, Dijon, lemon juice, and red pepper flakes. Toss for 15 seconds to coat, taste, and add salt as needed. Serve right away.