Bring a medium pot filled 2/3 with water to a boil over high heat. Add 1 teaspoon salt. Add the green beans to the water. Adding cold beans to the water will lower the temperature and stop the boiling process. Bring the beans up to a boil and once the water starts boiling again, cook the beans for 4-5 minutes or until crisp, tender. Taste a green bean to be sure it's cooked the way you like.
Drain the beans well in a colander. Place the pot on the burner over medium heat. Add butter and garlic and heat until butter is melted and garlic is fragrant, about 1 minute. Transfer the beans to the pot and add lemon juice, salt and pepper. Toss the beans with the tongs to coat with seasonings. Transfer to a serving dish and enjoy.
TO PREP GREEN BEANS FOR LATER:
BLANCHE GREEN BEANS
Bring a large saucepan filled 2/3 with water to a boil. Add 1 teaspoon of salt to the water. Add the green beans to the water. (Depending on how cool the beans are it will stop the water from boiling. Bring the pot back to a boil and cook the beans for about 4-5 minutes, or until crisp tender.
SHOCK THE BEANS:
Use tongs to transfer the beans to the ice bath. Submerge the beans in the water and agitate them with the tongs so they cool very quickly and retain their bright green color.
Stack several sheets of paper towels on the counter. Use the tongs to transfer the beans from the ice bath to the paper towels to drain.
Wrap the beans in a dry paper towel and place into a zip top bag. Refrigerate until ready to heat. You can make the beans to this point anywhere from a few hours to a few days ahead of time.
TO FINISH THE BLANCHED AND SHOCKED GREEN BEANS:
Heat butter over medium heat in a large skillet. Add the garlic and stir until fragrant.
Add the beans and toss them into the butter garlic mixture with the tongs. Place the lid on the pan and heat for one minute or until the green beans are hot.
Season with lemon juice and salt and pepper. Toss again with tongs transfer to a serving dish and Enjoy.
Note: To test for doneness, use a pair of tongs to retrieve a bean from the pot and bite into it. It should be firm, but not hard -- and shouldn't squeak when you chew it.