Ingredients:

  • 1 lb fresh green beans, trimmed
  • 2 quarts water
  • 1 tbsp sea salt
  • 2 tbsp unsalted butter
  • 4 cloves garlic, thinly slivered
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1 tsp neutral oil

Instructions:

  1. Bring 2 quarts of water to a rolling boil in a large pot and add 1 tablespoon of sea salt.
  2. Drop the trimmed green beans into the boiling water and cook for exactly 3 minutes.
  3. While beans boil, prepare an ice bath in a large bowl. Drain the beans and immediately plunge them into the ice water to stop the cooking process.
  4. Drain the cooled beans and pat them completely dry with a clean kitchen towel to ensure a proper sear.
  5. Heat a heavy-bottomed skillet over medium-high heat with a splash of neutral oil. Once shimmering, add the beans and sear until micro-char marks appear.
  6. Reduce heat and add the unsalted butter, slivered garlic, and red pepper flakes. Sauté for 1-2 minutes until the garlic is fragrant and the butter is slightly nutty.
  7. Remove from heat. Season with kosher salt, black pepper, lemon juice, and fresh parsley. Toss to coat and serve immediately. (Note: Blanching and shocking the beans can be done up to 24 hours in advance; sear just before serving.)