Green Beans Lemon Almonds (Printable Version)
Crisp green beans tossed with lemon zest and toasted almonds for a fresh, flavorful side.
# What You’ll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
→ Nuts
02 - 1/3 cup sliced almonds
→ Aromatics & Flavor
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 2 cloves garlic, finely minced
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - Salt and freshly ground black pepper, to taste
# 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 ice water to stop the cooking. Drain again and set aside.
02 - In a large skillet over medium heat, toast the sliced almonds, stirring frequently, until golden brown and fragrant (2–3 minutes). Remove almonds from the pan and set aside.
03 - In the same skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
04 - Add the green beans to the skillet and toss to coat in the garlic butter. Cook for 2–3 minutes until heated through.
05 - Stir in the lemon zest and juice. Season with salt and pepper to taste.
06 - Remove from heat. Sprinkle with toasted almonds and serve immediately.
# Top Tips:
01 -
- The bright lemon cuts through rich main dishes while the almonds add an irresistible crunch
- Even vegetable skeptics find themselves reaching for seconds
02 -
- That ice bath step isn't optional—it's what keeps your beans bright green instead of dull olive
- Work quickly once the garlic hits the pan because burned garlic ruins everything
03 -
- Dry your beans thoroughly after the ice bath so they sear instead of steam in the skillet
- Add the almonds at the very end so they stay perfectly crisp