Lemon Garlic Green Beans Almonds (Printable Version)

Crisp green beans tossed in lemon and garlic, finished with crunchy toasted almonds.

# What You’ll Need:

→ Vegetables

01 - 1 pound fresh green beans, trimmed

→ Aromatics & Flavorings

02 - 2 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - Zest of 1 lemon
05 - 2 tablespoons freshly squeezed lemon juice
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Garnish

08 - ⅓ cup sliced almonds

# Directions:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2 to 3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.
02 - In a large skillet over medium heat, toast sliced almonds while stirring frequently for 2 to 3 minutes until golden and fragrant. Transfer to a plate and set aside.
03 - Using the same skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
04 - Add the blanched green beans to the skillet. Toss to coat with olive oil and garlic, sautéing for 3 to 4 minutes until heated through.
05 - Sprinkle lemon zest, lemon juice, salt, and black pepper over the green beans. Toss well and cook for another 1 to 2 minutes to combine flavors.
06 - Transfer green beans to a serving platter, sprinkle toasted almonds on top, and serve immediately.

# Top Tips:

01 -
  • Ready in 20 minutes with zero stress, making it perfect for weeknights when you need something that actually tastes homemade.
  • The lemon and garlic keep things light and fresh, so it pairs beautifully with almost any protein without feeling heavy.
  • Toasted almonds add a satisfying crunch that feels indulgent, but the whole dish is naturally dairy-free and gluten-free.
02 -
  • Ice water stops the cooking immediately—skip this step and you'll end up with mushy beans instead of that satisfying snap.
  • Don't let the garlic brown; it turns bitter and changes the whole flavor of the dish in a way you can't fix.
  • The lemon juice goes in at the very end so its brightness doesn't fade during cooking.
03 -
  • Pat the blanched green beans completely dry before they hit the skillet, or the water will steam them instead of letting them sear slightly in the oil.
  • Zest your lemon before you juice it—the juice softens the skin and makes zesting harder, and the zest adds flavor that bottled juice can't match.

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