Garlic Butter Green Beans: Low-Carb Veggies for GLP-1 Diet Success

Bring a large pot of heavily salted water to a boil, about a tablespoon of salt per quart. A large pot matters. A small one drops temperature when the beans go in and you end up simmering them.
Blanch the beans three to four minutes, until bright green and just tender. This step does two jobs. It cooks the bean through, which a skillet alone will not do without scorching the outside, and it sets the chlorophyll so the color holds.
Drain immediately and let them steam dry in the colander for a minute. Skip the ice bath unless you are cooking ahead. Warm dry beans go into the butter and need less time in the pan.
Melt the butter in a large skillet over medium heat. Not high. You want the garlic to have a chance.
Add the minced garlic and stir ten to fifteen seconds, until fragrant and barely blond. Garlic burns fast in butter, and burnt garlic turns the whole pan bitter in a way nothing fixes. If you are nervous, add the garlic and the beans at the same moment. The beans bring the pan temperature down and buy you a margin.
Add the beans, then the salt and black pepper. Go light. The blanching water already seasoned them.
Toss and cook three to five minutes, until glossy and blistered in spots. This is where the flavor happens. Leave them alone for thirty seconds at a stretch so they can brown.
Taste, adjust the salt, and serve warm.