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Bring a large pot of salted water to a boil.
Add green beans and cook for 1-2 minutes, removing quickly with tongs or a slotted spoon to an ice bath to stop the cooking. If you’re using regular greens beans, which are a little thicker than haricot vert, you will want to increase the cooking time to 2 ½ – 3 minutes.
After beans have cooled, drain and pat completely dry.
Heat a large skillet (cast iron works best) to medium high heat until smoking hot and add 1 tsp of high heat cooking oil of choice.
Add green beans and let them sit for at least 30 seconds before tossing them. Keep up this pattern. Sit for 30 seconds and then toss, to encourage charring. For a total of about 3-4 minutes.
When beans are almost ready to come out of the pan add chopped garlic and toss a few times until garlic is aromatic and crispy. Remove from heat, season with salt add the teaspoon of ghee or butter if desired, and serve!