Ingredients:

  • 1 lb (450 g) Fresh Green Beans, ends trimmed (top and tail)
  • Water (1 inch depth, for steaming)
  • 1 tsp Kosher Salt (optional, added to steaming water)
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 small clove Fresh Garlic, very finely minced or grated
  • 1/2 tsp (2.5 ml) Fresh Lemon Zest
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • Flaky Sea Salt (such as Maldon), to taste
  • Freshly Ground Black Pepper, a pinch

Instructions:

  1. Prep the Beans: Wash the green beans thoroughly. Trim off the stem and tail ends—this is known as topping and tailing.
  2. Set up the Steamer: Place the steamer basket into the large saucepan. Add about 1 inch (2.5 cm) of cold water to the pot, ensuring the water level sits below the base of the steamer basket. Add a teaspoon of salt to the water.
  3. Bring to a Boil: Cover the pot with the lid and bring the water to a rapid, rolling boil over high heat.
  4. Load and Steam: Once the water is boiling vigorously, carefully add the trimmed green beans to the steamer basket. Cover the pot tightly again. Steam for 6 to 8 minutes until crisp-tender (al dente).
  5. Stop the Cook: Immediately remove the beans from the steamer using tongs and place them into a serving bowl. (Optional: Plunge the beans into an ice bath for 30 seconds to set the color, then drain well.)
  6. Brown the Butter: While the beans steam, melt the 2 Tbsp of unsalted butter in a small skillet over medium heat. Continue cooking, swirling the pan occasionally, until the milk solids turn golden brown and smell nutty (about 1–2 minutes). Watch carefully, as it burns quickly.
  7. Add Aromatics: Remove the pan from the heat immediately. Stir in the minced garlic and lemon zest. The residual heat will gently bloom the garlic.
  8. Finish the Glaze: Stir in the fresh lemon juice, which will create a sizzle and stop the browning process. Season the glaze with a pinch of black pepper.
  9. Toss and Serve: Drizzle the warm brown butter and lemon glaze over the still-warm green beans. Gently toss to coat.
  10. Final Seasoning: Sprinkle generously with flaky sea salt for a wonderful, textural crunch. Serve immediately.