Ingredients:

  • 1 lb fresh spring green beans, trimmed
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 3 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Note: Salt the water heavily, like you're making pasta.
  2. Add the trimmed green beans and cook for 3 minutes. until they are bright green but still firm.
  3. Immediately drain the beans in a colander and rinse under ice cold water until chilled. Note: This stops the carry over cooking instantly.
  4. Pat them completely dry with a towel. until no visible water remains on the skins.
  5. Place a skillet over medium high heat and melt the butter. until it begins foaming.
  6. Stir in the minced garlic and sauté for 30-60 seconds until fragrant and pale gold.
  7. Increase heat to high, add the dried green beans, and sauté for 3-5 minutes, shaking the pan frequently, until the beans are blistered in spots.
  8. Remove from heat and immediately stir in the lemon juice, salt, pepper, and parsley.
  9. Sprinkle with Parmesan cheese before serving. Note: The residual heat melts the cheese just enough to stick.