Green Beans with Lemon Almonds (Printable)
Sautéed green beans combined with toasted almonds and bright lemon for a flavorful side.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
02 - 2 cloves garlic, finely minced
→ Nuts & Dairy
03 - 1/3 cup sliced almonds
04 - 2 tbsp unsalted butter (or olive oil for vegan)
→ Seasonings
05 - Zest of 1 lemon
06 - 1 tbsp fresh lemon juice
07 - 1/2 tsp sea salt, or to taste
08 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately plunge into a bowl of ice water to stop cooking. Drain again and set aside.
02 - In a large skillet over medium heat, melt the butter. Add sliced almonds and toast, stirring frequently, for 2–3 minutes until golden and fragrant.
03 - Add minced garlic and sauté for 30 seconds until aromatic.
04 - Add the drained green beans to the skillet. Sauté for 2–3 minutes, tossing to coat with butter, almonds, and garlic.
05 - Remove from heat. Add lemon zest, lemon juice, salt, and black pepper. Toss well. Transfer to a serving platter and serve immediately.
06 - For a vegan version, use olive oil instead of butter. Try adding a pinch of red pepper flakes for gentle heat.
# Expert Tips:
01 -
- The way toasted almonds and fresh lemon wake up ordinary green beans will make you wonder why you ever served them plain
- It comes together in twenty minutes but tastes like something from a restaurant kitchen
02 -
- The ice bath step isn't optional. It locks in that vibrant green color and stops the beans from turning into mushy disappointment.
- Don't walk away from the almonds. They'll burn while you're checking your phone, and there's no coming back from burned nuts.
03 -
- Trim your beans the night before if you're hosting. Store them in a damp paper towel inside a sealed container.
- Room temperature lemons yield more juice. Roll them on the counter before cutting to break down the membranes.