In a cast iron skillet, add the extra virgin olive oil to a cast iron skillet over medium-high heat. Add in the green beans and season with flaky salt.

Cook the green beans for about 5 minutes until lightly blistered, tossing the beans around the pan so they cook evenly.

Pour in the chicken stock. Cover the skillet and cook for about 2 minutes.

Uncover the green beans, reduce the heat to medium-low, and cook until the remaining liquid evaporates.

Stir in the butter, garlic, lemon zest, and pepper. Cook for another minute, stirring the garlic.

Enjoy!