Green Beans Lemon Almonds

Standing at my grandmother's stove, I watched her transform a simple bag of green beans into something that made the whole house smell incredible. She taught me that the difference between boring vegetables and ones people actually get excited about comes down to two things: fresh lemon and perfectly toasted nuts. That lesson stuck with me through years of cooking, and now this side dish is the one I turn to whenever I need something that looks impressive but comes together in under twenty minutes.

Last Thanksgiving, my cousin who normally pushes vegetables around her plate went back for thirds of these beans. That moment when someone's face lights up because they finally understand how good fresh vegetables can taste is exactly why I keep making this recipe.

Ingredients

• Fresh green beans: Look for beans that snap when you bend them with no mushy spots
• Sliced almonds: Toasting these yourself makes all the difference in flavor
• Unsalted butter: Combining butter with olive oil prevents burning while adding richness
• Fresh garlic: Mince it finely so it infuses the oil without burning
• Lemon: Both the zest and juice are essential for that bright, fresh finish

Instructions

Blanch the beans:

Drop the trimmed beans into boiling salted water for just 3-4 minutes until they're crisp-tender, then immediately plunge them into ice water to lock in that vibrant green color.

Toast the almonds:

Watch them carefully in a dry skillet over medium heat, stirring constantly until they turn golden brown and become fragrant—this happens fast so don't walk away.

Build the flavor base:

Melt butter with olive oil in the same skillet and sauté the minced garlic for just 30 seconds until you can smell it, taking care not to let it brown or it'll turn bitter.

Bring it together:

Add the blanched beans to the garlic butter and toss to coat, cooking for a couple minutes until heated through, then finish with lemon zest and juice.

Save to Pinterest

This recipe has saved me countless times when I need a last-minute side that still feels special and thoughtful.

Making It Your Own

Sometimes I add a pinch of red pepper flakes right after the garlic for a gentle warmth that cuts through the butter. Fresh herbs like parsley or tarragon work beautifully too, especially when you're serving this alongside something herb-crusted or roasted.

Perfect Pairings

These green beans are versatile enough to complement almost any protein. I've served them alongside everything from weeknight salmon to holiday roast beef, and they never fail to brighten up the plate.

Getting Ahead

You can blanch the beans up to a day in advance and keep them chilled in the refrigerator. When it's time to eat, just toast the almonds and finish everything in the skillet—the beans will taste just as fresh.

• Toast extra almonds to sprinkle over salads or roasted vegetables
• Double the lemon butter mixture and save half for quick fish or chicken
• Keep the beans whole for an elegant presentation or cut them into bite-sized pieces for easier eating

Save to Pinterest

Sometimes the simplest recipes are the ones that become legends at your table.

Frequently Asked Questions

→ How do I keep green beans crisp-tender?

Blanch green beans in boiling salted water for 3–4 minutes, then plunge into ice water to stop cooking and preserve their vibrant texture and color.

→ Can I use other nuts instead of almonds?

Yes, slivered almonds or chopped hazelnuts work well to add a nutty crunch and complement the flavors.

→ What’s the best way to toast almonds?

Toast almonds in a dry skillet over medium heat, stirring frequently for 2–3 minutes until fragrant and golden brown.

→ How does lemon enhance this dish?

Lemon zest and juice add a bright, fresh acidity that lifts and balances the richness of butter and the earthiness of green beans.

→ Can this dish be made dairy-free?

Yes, substitute butter with extra olive oil or a plant-based butter to keep it dairy-free without sacrificing flavor.