Green Beans Lemon Almonds (Printable)
Tender green beans blended with zesty lemon and crunchy toasted almonds, a fresh elegant side.
# What You’ll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
→ Nuts
02 - ½ cup sliced almonds
→ Aromatics & Seasonings
03 - 2 tbsp unsalted butter (or olive oil for vegan)
04 - 1 clove garlic, minced
05 - 1 lemon, zest and juice
06 - ½ tsp sea salt, or to taste
07 - ¼ tsp freshly ground black pepper
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 2–3 minutes until just tender and bright green. Drain and immediately plunge into a bowl of ice water to stop cooking. Drain again and set aside.
02 - In a large skillet over medium heat, melt the butter. Add sliced almonds and toast, stirring frequently, until golden (about 2 minutes).
03 - Add minced garlic and cook for 30 seconds until fragrant.
04 - Add the drained green beans to the skillet. Toss to coat with butter, almonds, and garlic.
05 - Add the lemon zest and juice. Season with salt and pepper. Sauté for another 2–3 minutes, stirring, until beans are heated through and well coated.
06 - Serve immediately, garnished with extra toasted almonds if desired.
# Expert Advice:
01 -
- The contrast between crisp tender beans and crunchy almonds makes every bite interesting
- Ready in 20 minutes but tastes like something from a nice restaurant
- Lemon brightens everything without overpowering the beans natural sweetness
02 -
- The ice water bath isn't optional—it's what keeps the beans bright green instead of dull olive-colored
- Lemon juice can turn garlic slightly bitter if it sits too long, so add it at the very end
- If making ahead, undercook the beans by 30 seconds since they'll continue cooking when reheated
03 -
- Buy the thinnest green beans you can find—they cook more evenly and taste sweeter
- If your almonds start browning too quickly, reduce the heat and keep stirring
- A microplane grater makes getting zest without the bitter pith so much easier