Sautéed Green Beans

Chef notes

Vibrant, snappy yet perfectly tender green beans needn't involve large pots of boiling water. Here, a mixture of butter and olive oil coats the pan while the beans release their natural water content in a combination of steaming and sautéing. Finish with a squeeze of lemon for a silky, garlicky sauce and a perfectly balanced side dish.

Swap option: Fresh garlic is preferred for its subtle sweetness and texture, but if need be, you can use granulated garlic or garlic powder instead.

This recipe was reprinted with permission from NYT Cooking.