One-Pan Lemon Green Beans with Garlic

0 Prep the Beans: Wash the green beans well and trim the ends. I like to do this by lining up a small handful on my cutting board against the flat edge of my knife; trim the edge off and repeat with the other side. You can also slice your beans in half to make shorter segments if you prefer; I like to leave mine longer. Juice and zest the lemon, and set each off to the side in separate bowls.
1 Aromatics: Warm the oil over medium heat in a large nonstick skillet or sauté pan with a lid. Once shimmering, add the garlic along with a pinch of black pepper (optional). Sauté for 45 to 60 seconds, until the garlic is fragrant, but before it starts to brown.
2 Sauté the Beans: Add the green beans to the pan and toss well, until all of the beans are coated in the infused oil. Sauté for 1 to 2 minutes.
3 Steam: Pour the lemon juice over the beans, quickly toss them, then cover with a lid. Steam for 5 minutes, covered, for thin green beans. If your beans are thicker I’d recommend steaming for 8 to 10 minutes, covered.
4 Final Sauté: Uncover the green beans and mix well. Sprinkle with a generous pinch of salt and sauté for an additional 2 to 3 minutes, or until the green beans are cooked to your liking (I like mine a little crunchy!)
5 Finishing Touches: Remove the pan from the heat and sprinkle with the lemon zest plus more salt and black pepper, if desired.
6 Serve & Store: Garnish with nuts (if desired) and serve warm; store any leftovers in an airtight container in the refrigerator for up to 5 days.