Trim the ends of 1 pound fresh green beans to prepare for cooking.

Bring a pot of salted water to a rolling boil and blanch the green beans for about 3 minutes.

Drain the beans in a colander and immediately rinse with cold water to stop cooking and preserve crunch.

Heat a large skillet over medium heat and melt 2 tablespoons unsalted butter until bubbly.

Add 3 cloves minced garlic and sauté for about 1 minute, stirring constantly to avoid burning.

Add the drained green beans to the skillet and toss to coat them in garlic butter.

Sprinkle 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes over the beans, then sauté for 5 more minutes.

Remove the skillet from heat and drizzle with 1 tablespoon lemon juice before serving.