Green Beans with Lemon Almonds (Printer-friendly)

Tender green beans tossed with lemon juice and toasted almonds create a fresh and flavorful side.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed

→ Nuts

02 - 1/2 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 - 1/2 tsp sea salt
08 - 1/4 tsp freshly ground black pepper

# How To Make It:

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 tender beans and crunchy almonds makes every bite interesting
  • Lemon brightens everything without overpowering the fresh green bean flavor
  • Ready in 20 minutes but looks and tastes like something from a nice restaurant
02 -
  • The ice water bath is nonnegotiable – it locks in that vibrant green color and keeps the beans from turning dull
  • Dry the beans thoroughly after the ice bath or they won't sauté properly and will steam instead
  • Wait until the very end to add the lemon juice – the acidity can turn bright green beans slightly brownish if added too early
03 -
  • Work in batches if your skillet is crowded – you want space between the beans so they sauté rather than steam
  • Use a microplane for the lemon zest to avoid the bitter white pith

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