Step 1

Heat the pan. Heat a large skillet over medium-high heat for a few minutes until very hot, then add 2 Tbsp olive oil.

Step 2

Cook the haricot verts. Add the trimmed haricots verts, season with 1 tsp Kosher salt and ¼ tsp black pepper, then cook, stirring occasionally, until blistered on all sides, about 7-8 minutes.

Step 3

Season, then serve. When the beans are mostly blistered on all sides, add the chopped garlic, then cook for 1 minute more. Squeeze 1 lemon wedge on top, then stir well. Taste and adjust seasoning as needed (or continue cooking if you want them even more blistered). Serve immediately with additional lemon wedges on the side.