Bring 2 cups of water to a boil in a large skillet.

Add 1-1/2 lb. of trimmed green beans to the boiling water.

Cover the skillet, reduce the heat, and simmer for 8 minutes or until the green beans are tender.

Drain the cooked green beans and pat them dry.

Heat 1-1/2 tbsp. of olive oil and 1-1/2 tbsp. of butter in the same skillet over medium heat.

Add 1 minced garlic clove to the pan and saute for 30 seconds until fragrant.

Add the drained and dried green beans to the pan.

Pour 2 tbsp. of fresh lemon juice over the green beans.

Season with 1/4 tsp. of salt and 1/4 tsp. of freshly ground black pepper.

Cook for 2 minutes, stirring constantly, until the green beans are thoroughly heated.

Sprinkle 2 tbsp. of chopped fresh parsley over the green beans before serving.