10 oz bag Haricot Verts (you do want the French green beans, because they are skinnier and will sauté very nicely)
1 Tbsp olive oil
2 garlic cloves, smashed
2 Tbsp butter
1 tsp kosher salt
¼ cup sliced shiitake mushrooms (optional; if I have leftover shiitake mushrooms for the week, I throw them in the pan)
Half of a lemon, thinly sliced
Instructions
In a large sauté pan over medium high heat, add the oil and butter. Once melted, add the shiitake mushrooms and haricot verts. Allow to sauté for 4 minutes.
Add salt and smashed garlic. Continue to sauté the green beans for about 8 minutes. We want to get them nice and crisp, so try not to move them around too much — just toss them every 2 – 3 minutes.
Once the green beans are tender and slightly charred, add the slices of lemon. Toss in the green beans and allow to sauté for an additional 2 minutes.