Ingredients:

  • 1 lb (450 g) fresh green beans, ends trimmed
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 tbsp (14 g) unsalted butter
  • 2 cloves garlic (6 g), thinly sliced
  • 2 tbsp (30 ml) water
  • ½ tsp (3 g) kosher salt
  • ¼ tsp (0.6 g) ground black pepper
  • 1 large lemon, providing 1 tsp (2 g) zest and 2 tbsp (30 ml) fresh juice

Instructions:

  1. Trim the stem ends from the green beans, rinse them, and dry them thoroughly. Zest the lemon, then cut it in half and juice it. Thinly slice the garlic.
  2. Heat the olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams and subsides, about 1 minute.
  3. Add the beans, kosher salt, and black pepper. Toss for 1 minute until the beans are coated and start to turn bright green.
  4. Add the water, cover the pan, and steam for 4 to 5 minutes until the beans are bright green and just starting to soften.
  5. Uncover the pan and cook 2 to 3 minutes, tossing often, until the water has evaporated and the beans show light blistering in spots.
  6. Add the garlic and stir for 30 to 45 seconds until it smells sweet and looks pale gold. Remove the pan from the heat before the garlic darkens.
  7. Remove the skillet from the heat. Add the lemon zest and lemon juice, then toss to coat.
  8. Taste a bean. It should be tender with a slight snap. Add a pinch more salt if needed. Serve immediately while the beans are glossy and bright.