Rinse the green beans, trim the ends, and snap them in half. This helps them cook evenly.

Place the beans in a large skillet or pot and cover them with water. Put the skillet on the stove and turn to medium-high heat. When the water starts boiling, lower the heat to medium low. Let the beans simmer for 3 to 5 minutes until they start to soften but still feel firm when you poke one with a fork.

Carefully pour the water out of the skillet. Shake the skillet gently or use a spoon to move the beans so extra water can drain off. This step keeps them from getting mushy later.

Put the empty skillet back on the stove over medium heat. Add the butter and let it melt completely.

Add the minced garlic to the melted butter. Stir it for about one minute. It should smell really good, but don’t let it turn brown.

Place the drained beans back into the skillet. Stir them around so they get coated in the garlic butter. Cook for 1 to 2 minutes to warm them through.

Turn off the heat. Squeeze a little lemon juice over the beans and add salt and pepper to taste. Give everything a final stir.

Green beans taste best when they’re warm and crisp, so serve them immediately.