If you want to retain that snap that fresh green beans have, this is the best advice right here. Boil them for like a minute and a half in salted water then shock them with ice water to arrest the cooking.
Then you can do your sautee with whatever you like, although a sautee with minced shallots, garlic and bacon salt and pepper usually works fine for me. Maybe some butter in there too.
Sauteed in a mix of butter and toasted almond oil for a few minutes, toss in some sliced almonds and kosher salt toward the end.
Butter salt garlic in a wok or even frypan on medium heat.
Melt the butter add the beans with ends cut off add minced garlic and salt cook for a few minutes or until the desired texture (I prefer them crisp) and voila. Simple and quick
Either America’s Test Kitchen or Cook’s Country recently made what amounts to a Caesar salad with blanched green beans as the … um … greens.