Boiled Green Beans: Vibrant, Crisp-Tender Recipe

Instructions:

1. Trim the Beans: Rinse the green beans well. Snap or trim the stem ends off the beans.
2. Prepare the Ice Bath: Fill a large bowl halfway with cold water and add a generous amount of ice cubes. This bath must be ready before the beans go into the boiling water.
3. Set the Water to Boil: Fill the stockpot with 4 quarts (4 litres) of water and bring it to a rolling, vigorous boil over high heat. Add the 1/4 cup (60g) of coarse salt (the water should taste noticeably salty).
4. Blanch the Beans: Carefully add the trimmed green beans to the aggressively boiling, salted water. Cook for 2 to 3 minutes maximum until the beans turn a brilliant green and are crisp-tender (al dente).
5. Shock Immediately: Use a slotted spoon or colander to quickly drain and transfer the beans directly into the prepared ice bath. This stops the cooking process instantly.
6. Drain Thoroughly: Leave the beans in the ice bath for 1-2 minutes until completely chilled. Drain them very thoroughly in a colander, shaking off all excess moisture. They must be dry for the final finish.
7. Melt the Butter: Place a small frying pan over medium heat. Add the unsalted butter and cook until the milk solids turn a light nutty brown colour (beurre noisette), about 30 seconds to 1 minute.
8. Infuse the Garlic: Add the minced garlic to the brown butter. Sauté for about 30 seconds until fragrant—do not let the garlic burn.
9. Toss and Season: Add the thoroughly drained, blanched green beans to the pan. Toss them quickly to coat in the brown butter and garlic, warming them through (about 1 minute).
10. Final Touch: Remove the pan from the heat. Stir in the lemon zest and a squeeze of fresh lemon juice. Season generously with flaky sea salt and freshly ground black pepper. Serve immediately.