Garlicky Green Beans with Crispy Capers

 On the TODAY show by new cookbook author Lidey Heuck who was Ina Garten's assistant for years. 

1/2 teaspoon kosher salt 

1 pound green beans or haricots verts, trimmed 

2 tablespoons extra-virgin olive oil 

3 tablespoons capers, drained and patted dry 

1 tablespoon chopped garlic 

1/2 lemon, juiced

1. Bring a large pot ofsalted water to a boil and place a large bowl of ice water next to the stove. When the water comes to a boil, add the green beans and cook until bright green and crisp-tender, 2 to 5 minutes. 

2. Using tongs, lift the green beans from the boiling water and immediately add them to the bowl of ice water. When the beans are cool, drain and pat them dry with a clean kitchen towel. 

3. Line a small plate with paper towels. Heat a large skillet over medium-high heat. Drizzle in the oil and when the oil is hot, add the capers and cook, tossing occasionally until crispy and lightly browned, about 2 minutes. Using a slotted spoon, transfer the capers to the paper towels. 

4. Reduce the heat under the skillet to medium. Add the garlic, green beans and 1/2 teaspoon salt. Cook, tossing often, until the beans are heated through and the garlic is tender, about 2 minutes, reducing the heat if the garlic begins to brown. 

5. Transfer the beans to a serving platter and squeeze the lemon over them. Spoon the fried capers on top and serve hot or warm.