Green Beans with Lemon Almonds (Printable Version)
Fresh green beans combined with lemon and toasted almonds for a bright, crunchy side.
# Ingredient List:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
→ Nuts
02 - ½ cup sliced almonds
→ Flavorings
03 - 2 tbsp unsalted butter (or olive oil for vegan option)
04 - 1 tbsp fresh lemon juice
05 - 1 tsp lemon zest
06 - 1 garlic clove, minced
07 - ½ tsp sea salt
08 - ¼ tsp freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately plunge into a bowl of ice water to stop the cooking. Drain again and set aside.
02 - While the beans cook, toast the sliced almonds in a large, dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Remove from the skillet and set aside.
03 - In the same skillet, melt the butter (or heat the olive oil) over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
04 - Add the drained green beans to the skillet, tossing to coat in the butter and garlic. Sauté for 2–3 minutes until heated through.
05 - Remove from heat. Add the lemon juice, lemon zest, salt, and pepper. Toss well.
06 - Transfer to a serving platter and sprinkle with toasted almonds. Serve immediately.
# Expert Tips:
01 -
- The contrast between bright lemon and nutty toasted almonds makes every bite exciting
- Ready in twenty minutes flat but tastes like something from a proper dinner party
02 -
- The ice water bath is not optional, it is what keeps your beans green instead of turning them that sad army green color
- Watch the almonds like a hawk because they go from perfect to burned in seconds
03 -
- Use a microplane or fine grater to get the most fragrant lemon zest without any bitter pith
- Pat the beans completely dry after the ice bath so the butter actually clings to them instead of sliding off