Trim and prep: Rinse the green beans and trim the tough stem ends. Leave them whole for a classic look or cut in half for easier serving.

Blanch the beans: Bring a large pot of salted water to a boil (it should taste like the sea). Add green beans and cook 2–3 minutes for haricots verts or 3–4 minutes for standard beans, until bright green and just tender.

Shock to set color: Transfer beans to an ice bath to stop the cooking. Drain well and pat dry so they don’t steam in the pan later.

Toast the almonds: In a large skillet over medium heat, add the sliced almonds to a dry pan. Toast, stirring often, 2–4 minutes until golden and fragrant. Transfer to a plate to prevent burning.

Make the aromatics: In the same skillet, melt the butter with the olive oil over medium heat. Add garlic and red pepper flakes, and cook 30–60 seconds until the garlic is just turning golden. Don’t let it brown too much.

Sauté the beans: Add the dried green beans to the skillet. Toss to coat in the buttery garlic mixture. Cook 2–3 minutes, letting the beans warm through and pick up a little color.

Add lemon and almonds: Stir in the lemon zest and a squeeze of lemon juice (start with 1 tablespoon). Add the toasted almonds, then season generously with kosher salt and black pepper. Toss to combine.

Taste and adjust: Add more lemon juice to brighten, another small knob of butter if you want it richer, or a pinch more salt if needed. Finish with flaky sea salt if you like.

Serve: Transfer to a warm platter. Serve immediately while the almonds are crisp and the beans are hot.