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Fill a large pot with water; bring to a rolling boil. Add beans and 1 tablespoon salt. Cook, uncovered, for 5 to 8 minutes or until tender but still vibrant green and slightly resistant to the bite. Drain beans; immediately submerge in bowl of lightly salted ice water to stop cooking and set color. When thoroughly chilled, drain well.
Heat butter in a wide skillet over medium-high heat until hot and foaming. Add beans. Cook, tossing often, until heated through. Sprinkle with garlic and parsley, a generous amount of salt and a few grinds of black pepper. Cook 1 minute longer, tossing frequently to distribute flavorings and avoid burning the garlic. Sprinkle with additional parsley. Serve immediately.