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 them 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 as much as you can.
- 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 ensure they are coated with the butter and garlic mixture. Sauté, turning often, for 2-3 minutes or until green beans are softened but still tender.
- If you prefer, toss in the lemon zest at the last minute. Transfer the beans to a plate and serve.
Nutrition
Notes
To make this ahead, parboil the green beans, dry them completely, and store them in an airtight container in the fridge. Right before serving, heat the butter and garlic in a skillet, add the green beans, and stir until cooked through and coated. Leftover plain green beans can be stored in an airtight container in the fridge. Reheat plain green beans with a little water in the microwave or on the stovetop. Sautéed green beans do not need added water for reheating. You can easily double or triple this recipe to serve a crowd. For more flavor, use extra garlic and butter.