Ingredients:

  • 1 lb fresh yellow wax beans, trimmed
  • 1 tsp sea salt
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 3 large garlic cloves, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. Wash the wax beans in cold water and trim off the woody stem ends.
  2. Bring a large pot of salted water to a boil. Blanch the beans for 3–4 minutes until al dente, then drain.
  3. Immediately plunge the beans into an ice bath to stop the cooking process. Drain and pat thoroughly dry.
  4. In a large skillet over medium heat, melt the butter with olive oil. Add sliced garlic and red pepper flakes, sautéing for 1–2 minutes until fragrant.
  5. Add the blanched beans to the skillet. Increase heat to medium-high and toss for 3–5 minutes until the beans are well-coated and heated through.
  6. Remove from heat. Squeeze fresh lemon juice over the beans and garnish with chopped parsley before serving.