Prep the beans. Rinse the green beans and pat dry. Trim the stem ends. Keep them whole for a nicer texture and presentation.

Optional quick blanch. For extra vibrant color and even texture, bring a pot of salted water to a boil. Cook beans for 2–3 minutes until bright green. Drain and immediately transfer to a bowl of ice water. Pat dry well. Skipping this step is fine if you prefer a firmer sauté.

Heat the pan. Place a large skillet over medium heat. Add olive oil and butter. When the butter foams, it’s time for the garlic.

Bloom the garlic. Add minced garlic and cook 30–45 seconds, stirring. Keep the heat moderate so it doesn’t brown. You want it fragrant and soft, not bitter.

Sauté the green beans. Add beans to the skillet with a generous pinch of salt and black pepper. Toss to coat in the garlicky butter and oil. Cook 5–7 minutes, stirring occasionally, until crisp-tender with slight char in spots.

Add heat and brightness. Sprinkle in a pinch of red pepper flakes if using. Zest about half the lemon directly over the pan and give a small squeeze of juice. Toss again. The steam will lift the flavors onto the beans.

Finish with Parmesan. Remove the skillet from heat. Sprinkle Parmesan over the beans and toss until it melts slightly and clings. If it looks dry, add a small knob of butter or a teaspoon of olive oil to help it gloss.

Optional crunch. Top with toasted almonds or pine nuts for texture. Taste and adjust salt, pepper, or lemon.

Serve. Plate immediately with extra Parmesan. These are best hot and just-cooked.