Green Bean Almondine

1 Fill 12" sauté pan or frying pan with water. Bring to a rapid boil, season with a heavy pinch of kosher salt, and add green beans. Blanch green beans 2-3 minutes or until slightly softened. Immediately transfer cooked green beans to a bowl of ice water to stop the cooking process and set the dark green colour. 
2 Drain ice water and dry green beans thoroughly. Tip: a salad spinner works perfectly here. Set dried green beans aside.
3 Drain the pan used to blanch the green beans and return to the stovetop. Lower heat to med-low and add EVOO, shallots and garlic. Gently sauté until golden (approx. 6 min).
4 Add almonds and chili flakes. Toss to coat and cook an additional 1-2 minutes.
5 Add drained green beans and toss to coat. Cook 2-3 minutes or until green beans are warmed through.
6  Turn off heat, add lemon juice and toss everything to coat. 
7 Transfer to serving platter and finish with flakey sea salt. Serve immediately.