Lemon Parsley Green Beans

1 pinch white sugar
1 pound fresh green beans, trimmed
2 Tbsp butter
2 tsp olive oil
3 cloves garlic, minced
1 Tbsp lemon zest
1/4 cup chopped fresh parsley
Salt and pepper to taste
1 lemon, cut into wedges

Bring a large pot of salted water to a boil over high heat; add sugar and beans.  Cook until beans are bright green and tender, 3-5 minutes.  Drain and place in a large bowl of ice water to stop cooking.  Combine butter and olive oil in a large skillet over medium high heat; cook until butter melts.  Stir in garlic; cook until pale beige and fragrant.  Stir in beans; cook until wilted and garlic is dark brown, about 4 minutes.  Toss beans with lemon zest and parsley; cook 1-2 minutes more.  Season to taste with salt and pepper.  Transfer beans to a serving dish and garnish with lemon wedges.

Serves 6