Ingredients:
- 1 pound Fresh Green Beans (Haricot Verts preferred), trimmed and washed
- 4 Tablespoons Unsalted Butter, divided
- 1 teaspoon Olive Oil
- 4 large cloves Fresh Garlic, finely minced or pressed
- Fine Sea Salt, to taste (start with ½ tsp)
- Freshly Ground Black Pepper, to taste
- Zest of 1 whole lemon, finely grated
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Liquid (Water or Chicken/Veg Stock)
- 2 Tablespoons Fresh Parsley, chopped (optional)
Instructions:
- Trim the Beans: Snap or cut off the stem ends of the green beans. Wash thoroughly and set aside.
- Par-Cook: Bring about 1 inch (2.5 cm) of salted water to a rolling boil in a saucepan fitted with a steamer basket, or use the blanching method (fully submerged in boiling water).
- Steam/Blanch: Add the trimmed beans to the steamer basket (or boiling water). Cook for 3 to 4 minutes only. The beans should become bright green and be tender-crisp.
- Stop the Cooking: Immediately drain the beans. If blanching, transfer them straight into an ice bath for 30 seconds, then drain thoroughly.
- Melt the Fats: Place a large skillet over medium heat. Add the olive oil and 3 tablespoons of the butter. Allow the butter to melt and foam gently.
- Infuse the Garlic: Once the foam subsides slightly, add the minced garlic. Sauté for about 30 seconds to 1 minute, until fragrant, being very careful not to let the garlic brown.
- Add the Beans: Increase the heat slightly to medium-high. Add the par-cooked green beans to the pan. Toss vigorously to coat them thoroughly in the garlic butter mixture.
- Deglaze and Glaze: Pour in the 2 tablespoons of stock or water. Cook for 1 to 2 minutes, tossing constantly until the liquid has evaporated and the beans are glazed.
- The Final Seasoning: Remove the pan from the heat. Stir in the remaining 1 tablespoon of fresh, cold butter. Add the salt, pepper, lemon zest, and lemon juice.
- Serve: Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving immediately.