Green Beans with Toasted Almonds (Printer-friendly)
Crisp-tender green beans combined with toasted almonds and a hint of lemon zest and juice.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
→ Nuts
02 - 1/3 cup sliced almonds
→ Aromatics & Seasoning
03 - 2 tablespoons unsalted butter
04 - 1 garlic clove, finely minced
05 - 1/2 teaspoon kosher salt, plus more to taste
06 - 1/4 teaspoon freshly ground black pepper
→ Finishing
07 - Zest of 1 lemon
08 - 1 tablespoon fresh lemon juice
# How To Make It:
01 - Fill a large pot with water and bring to a boil. Add a generous pinch of salt to season the cooking liquid.
02 - Add the green beans to the boiling water and cook for 3–4 minutes, until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
03 - In a large skillet over medium heat, add the sliced almonds. Toast, stirring frequently, for 2–3 minutes until golden and fragrant. Transfer to a plate and set aside.
04 - In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
05 - Add the blanched green beans, salt, and pepper to the skillet. Toss to coat evenly with the garlic butter and cook for 2–3 minutes until heated through.
06 - Remove from heat. Add the lemon zest and juice, then toss gently to distribute the citrus flavor evenly throughout the dish.
07 - Sprinkle with the reserved toasted almonds just before serving to maintain their crisp texture.
# Expert Tips:
01 -
- The contrast between crisp beans, buttery garlic, and nutty crunch makes every bite interesting
- It comes together in under twenty minutes but looks like something from a restaurant kitchen
02 -
- The ice bath step isn't optional—it's what keeps your beans bright green instead of that sad army color
- Toast almonds in a dry pan first since the butter can make them soggy if they cook together
03 -
- Pat your blanched beans completely dry before tossing them in butter or they'll steam instead of sauté
- Use a microplane for the lemon zest—it catches only the fragrant oils without any bitter pith