Prep. Place green beans in a colander and rinse well.
There are two ways to chop off the ends: You can hold a bunch in your hand and use scissors or place them on a cutting board and cut off the ends. They are now ready for blanching.
Bring a large pot of water to a boil. Throw in a touch of salt.
Add the green beans and blanch in the salted water for 3-4 minutes. While the beans are cooking, prepare a large bowl of ice water for an ice bath.
Drain the beans with a colander and immediately transfer to the ice water to stop the cooking process. Drain again, blot with paper towels, and set aside. This step helps the beans to remain crunchy and vibrant green.
Saute. Heat the butter and olive oil in a large skillet over medium heat. Add the diced shallots and saute for 2 minutes.
Add the garlic to the pan and stir with the shallots for 30 seconds more.
Add the green beans and lemon zest to the pan and stir together for a couple of minutes, until warmed through.
Serve. Season with salt and pepper and serve immediately for the perfect side dish.
