Green beans with butter

Measure 600 g of green beans and spread them out on a cutting board. Use a sharp knife or kitchen scissors to trim the ends of the pods: hold one end of the pod with your fingers and trim about 2-3 mm from both ends. If the pods are very long, you can cut them in half to about 4-5 cm in length — this will make them easier to eat and look nicer on the plate. After trimming, rinse the beans under cold running water, shaking them to remove sand and dirt. Drain in a colander.

Pour about 2 liters of water into a large pot and place it over high heat. When the water starts to boil, add 4 g of salt (about 4 pinches). Add the green beans to the boiling water and cook uncovered for 3-4 minutes — the time depends on the thickness of the pods. The beans are ready when they turn bright green and a fork goes into them with slight resistance (they should be al dente), and they do not fall apart.

Prepare a bowl with very cold water and ice (ice bath). After the cooking time is up, quickly remove the beans from the pot with a slotted spoon or drain in a colander and immediately transfer to the icy water for 2-3 minutes. This will stop the cooking process and preserve the bright color.

Drain the beans in a colander and gently dry them with a clean kitchen towel or paper towels — excess water will disrupt the frying process and cause the butter to splatter.

Place a large skillet (26-28 cm in diameter) over medium heat. Add 50 g of butter and let it melt — this will take about 1-2 minutes. When the butter starts to foam and smells nutty, reduce the heat to medium-low. If you are using garlic (optional 15 g, or 3 cloves), chop it finely or press it through a garlic press and add it to the skillet. Sauté the garlic for 30-45 seconds until it becomes fragrant and slightly golden — be careful not to burn it, as it will become bitter. Then (optional) add 15 ml of lemon juice and quickly stir for 5-10 seconds to add freshness.

Add the dried green beans to the pan with butter and garlic. Sauté, stirring and tossing the pods (use tongs or a wooden spoon) for 1-2 minutes — the goal is to heat the beans, coat them in butter, and infuse them with garlic flavor without overcooking. Taste a piece and season with salt and pepper (add extra, if needed, in small pinches). The beans should be tender but crisp (al dente).

Transfer the beans to a warmed plate. If you are using almonds (optional 30 g), sprinkle them over the beans — if they are raw, you can quickly toast them in a dry pan for 1 minute over medium heat until lightly golden; add them just before serving to keep them crunchy. Optionally, you can drizzle with an extra drop of lemon juice or grate a bit of lemon zest for freshness.

Before serving, taste the beans and adjust with salt or pepper if necessary. The optimal flavor is a balance between the creaminess of the butter, the tenderness of the beans, and a slight acidity from the lemon (if used). Serve immediately while the butter is still slightly glossy.