In a large soup pot boil water and add salt generously. Add the green beans and blanch until they become bright green and tender crisp – about 2 min, then drain and put in a bowl of ice to stop from cooking.
Heat a large skillet over medium high heat. Add the oil, butter and garlic and sauté until it become fragrant, then add the beans and continue to sauté until coated in the butter and heated through – about 5 min. Add the lemon zest and season with salt and pepper. Best is to serve them warm.
