Ingredients:

  • 1 lb (450 g) Fresh Green Beans (Haricots Verts or French Beans preferred)
  • 6 cups (1.5 Litres) Water (for boiling)
  • 2 Tbsp (30 g) Kosher Salt (for the boiling water)
  • 4 Tbsp (55 g) Unsalted Butter
  • 4 large cloves Garlic, minced finely (about 20 g)
  • 1/2 tsp Diamond Crystal Kosher Salt (or to taste)
  • 1/4 tsp Freshly Cracked Black Pepper
  • 1 tsp Fresh Lemon Juice
  • 1 tsp Finely Chopped Fresh Parsley or Chives (optional, for garnish)

Instructions:

  1. Prep the Beans: Wash the green beans thoroughly. Snap or trim off the tough stem ends (the 'tail').
  2. Set Up: Bring the 6 cups of water and 2 Tbsp of salt to a rolling boil in the large stock pot. Simultaneously, prepare a large bowl of iced water (the ice bath).
  3. Blanch: Once the water is boiling vigorously, drop the trimmed green beans into the pot. Cook for precisely 2.5 to 3 minutes. The beans should be bright green and still firm in the centre (al dente).
  4. Shock: Immediately drain the beans using the colander. Transfer the hot beans straight into the prepared ice bath. This step stops the cooking process instantly and locks in that beautiful, vibrant green colour.
  5. Dry: Once the beans are completely cool (about 3 minutes), drain them well. Pat them lightly with a clean kitchen towel or paper towels to remove excess moisture.
  6. Melt the Butter: Place the large sauté pan over medium-low heat. Add the 4 Tbsp of butter. Melt slowly until the foaming subsides.
  7. Infuse the Garlic: Add the minced garlic to the melted butter. Sauté gently for 60 to 90 seconds, stirring constantly, until soft and fragrant (do not allow it to brown or burn).
  8. Combine: Increase the heat to medium. Add the blanched and dried green beans to the pan. Toss them vigorously for 2 to 3 minutes to ensure they are fully coated in the garlic butter and warmed through.
  9. Season and Finish: Remove the pan from the heat. Stir in the kosher salt, pepper, and the fresh lemon juice.
  10. Serve: Transfer the beans to a serving dish. Garnish with the optional chopped parsley or chives, and serve immediately.