2-3 pounds stringless green beans, trimmed
1 tablespoon extra virgin olive oil
3-4 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
splash lemon juice, optional
1. Boil enough salted water to cover beans. When the water comes to to a boil, add beans and cook for 4 minutes, then dunk green beans in an ice bath (a bowl with water and ice) to stop cooking.
2. As the beans cool in the ice bath, heat a skillet over medium heat and add the olive oil. Saute garlic for 1 minute (do not let it burn), and then add the cold beans to the pan.
3. Add salt and pepper and toss to combine. Continue to cook for 5 minutes. The beans should still hold the majority of their shape.
4. If you'd like, splash a bit of lemon juice over the beans.
I used to love going to Boston Market for their beans, but they were loaded with butter and fat. You really don't need a lot of olive oil in this recipe, so it's much healthier and good for the waste line. I also love the texture of the beans; very fresh.