Green Beans Lemon Almonds

The first time I made these green beans, I was rushing to get dinner on the table for unexpected guests. Something about the way the lemon hit the hot pan made the whole kitchen smell bright and welcoming, and suddenly I wasn't stressed anymore. Now it's my go-to when I need a side dish that looks impressive but takes almost no effort. The beans turn this gorgeous vibrant green that makes even a Tuesday dinner feel special.

Last summer my sister was visiting and we served this alongside grilled salmon. She kept picking at the almonds straight from the pan, burning her fingers slightly but not caring. That's the thing about this dish—people get excited about it. The almonds toast while you prep everything else, filling the kitchen with this nutty warmth that makes everyone drift toward the stove.

Ingredients

• 500 g (1 lb) fresh green beans, trimmed: I've learned that thinner beans cook more evenly, but any fresh beans work beautifully here
• 50 g (½ cup) sliced almonds: Keep a close eye while toasting—nuts can go from golden to burnt in seconds
• 2 tbsp unsalted butter: Olive oil works perfectly for a dairy-free version without sacrificing flavor
• 1 clove garlic, minced: Fresh garlic matters here, garlic powder just doesn't give the same fragrant hit
• 1 lemon, zest and juice: Zest before juicing—it's nearly impossible once you've squeezed it
• ½ tsp sea salt: Adjust based on how salty your butter is
• ¼ tsp freshly ground black pepper: White pepper works if you want to avoid black specks

Instructions

Blanch the beans:

Bring a large pot of salted water to a rolling boil and add the trimmed green beans. Cook for 2–3 minutes until they're bright green and just tender when pierced with a knife. Immediately drain and plunge into ice water to stop cooking—this locks in that gorgeous color and prevents mushy beans.

Toast the almonds:

In a large skillet over medium heat, melt the butter and add the sliced almonds. Stir frequently and watch closely—they'll turn golden and fragrant in about 2 minutes. The moment you smell that nutty aroma, they're done or close to it.

Add the garlic:

Toss in the minced garlic and cook for just 30 seconds until fragrant. Garlic burns quickly, so stir constantly and have your beans ready to go.

Combine everything:

Add the drained green beans to the skillet, tossing to coat with the butter, almonds, and garlic. Let them sizzle for a moment, then add the lemon zest and juice along with the salt and pepper. Sauté for 2–3 minutes until the beans are heated through and glossy with the butter-lemon mixture.

Serve right away:

Transfer to a serving platter and scatter any loose toasted almonds on top. The beans are best immediately while still slightly warm and the almonds are at their crunchiest.

Save

My aunt started requesting this recipe every holiday after I served it at Thanksgiving one year. She said it reminded her of Sunday dinners at her grandmother's house, though I'm not sure her grandmother ever used quite this much lemon. Food has this way of weaving itself into our memories, doesn't it? Now whenever I smell toasted almonds and lemon together, I think of her laugh around a crowded table.

Getting the Perfect Bean Texture

I used to struggle with mushy green beans until a chef friend told me about the ice bath trick. The sudden shock of cold water stops the cooking process instantly, preserving that satisfying snap when you bite into them. You want beans that are tender but still have something to say when you chew them—no one wants green bean mush.

Making It Your Own

Sometimes I'll add a pinch of red pepper flakes right after the garlic if I want a little heat. Other times, especially in fall, I'll swap the almonds for toasted hazelnuts or pecans. Once I added crispy pancetta cubes because that's what I had in the fridge—totally changed the dish but still absolutely delicious. The lemon and butter base plays nicely with so many flavors.

Serving Suggestions

These beans are incredibly versatile and somehow make everything on the plate look better. That pop of green brightens up roasted chicken, grilled salmon, or even a simple pasta. I've served them alongside everything from weekday pork chops to Christmas prime rib, and they never feel out of place.

• Double the recipe for potlucks—people always go back for seconds
• Make sure to zest the lemon before you cut it for juicing
• Keep extra toasted almonds on hand because they disappear quickly

Save

There's something deeply satisfying about a vegetable dish that people get genuinely excited about. Maybe it's the crunch or the brightness or just how pretty it looks on the plate, but this recipe has saved more weeknight dinners than I can count. Hope it becomes a staple in your kitchen too.

Recipe FAQs

→ How do I keep green beans crisp after cooking?

Blanch the green beans by boiling briefly then plunging into ice water to halt cooking and preserve their bright color and crispness.

→ Can I substitute butter in this dish?

Yes, olive oil works well as a dairy-free alternative, maintaining richness while keeping it vegan-friendly.

→ What nuts can replace almonds here?

Hazelnuts or pecans can be used to provide a different but complementary crunch and flavor profile.

→ How should the lemon be used for best flavor?

Use both zest and fresh juice to impart bright citrus notes that enhance the green beans and balance the richness of butter and almonds.

→ Can I add spice to this side?

A pinch of chili flakes added during sautéing adds a subtle warming heat without overpowering the natural flavors.