Ingredients:

  • 1 lb fresh green beans, trimmed
  • 2 tbsp avocado oil
  • 3 cloves fresh garlic, minced
  • 2 slices thick-cut bacon, diced
  • 1 tbsp unsalted butter
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp fresh lemon juice
  • 2 tbsp toasted sliced almonds

Instructions:

  1. Trim the stem ends of the green beans and pat them with a lint-free kitchen towel until bone-dry to ensure proper searing.
  2. Place diced bacon in a cold 12-inch cast iron skillet. Render over medium heat until crispy. Remove bacon bits and set aside, leaving the rendered fat in the pan.
  3. Increase heat to medium-high and add avocado oil to the skillet. Once shimmering, add green beans in a single layer.
  4. Let the beans sear undisturbed for 2-3 minutes until 'tiger stripe' blisters form, then toss and cook for another 2 minutes.
  5. Add the unsalted butter and a splash of water. Cover for 60 seconds to 'steam-flash' the beans, softening the pectin while maintaining snap.
  6. Remove the skillet from heat. Stir in the minced garlic, sea salt, black pepper, lemon juice, toasted almonds, and reserved bacon.
  7. Toss for 45 seconds using residual heat to bloom the garlic oils without burning, then serve immediately.