Cook the haricots verts. Fill a large saucepan with water; add 2 teaspoons of kosher salt. Place the pan over high heat and bring to a boil. Add the green beans to the water and bring back to a boil. Reduce heat to medium, cover the pan, and cook the green beans for 4 to 5 minutes. Drain and rinse with cold water to stop the cooking process.

Sauté the garlic. In a skillet or sauté pan, heat the olive oil or butter over medium heat. Add the minced garlic and cook, stirring constantly, until the garlic is aromatic and just begins to change color,

Finish the dish. Add the green beans to the garlic mixture and cook, stirring gently, until hot. Sprinkle lightly with kosher salt and freshly ground black pepper. Serve immediately with Parmesan cheese if desired.