Tender but crisp: green beans blanched, then sautéed with garlic in olive oil. A quick side dish with a clean aroma and lively texture. The trick is not overcooking them: bright green, fresh bite, done.
Trim the ends of the green beans and finely chop the garlic. Have a bowl ready with part of the water and the ice; that cold stop keeps the color bright.
Boil the remaining water with most of the salt. Add the green beans and blanch for 2 to 3 minutes, until bright green and just tender.
Transfer the green beans to the cold bowl for 1 minute, then drain them very well. If they hit the pan wet, they sauté less and steam more; that is the shortcut to boring vegetables.
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Heat the olive oil and add the garlic for 20 to 30 seconds, until fragrant but not dark. Add the green beans, the remaining salt, and the pepper; sauté for 2 minutes, until glossy and tender-crisp.
