Lemon Garlic Green Beans (Printable)

Crisp green beans in lemon-garlic butter with crunchy toasted almonds create a vibrant side dish.

# What You’ll Need:

→ Vegetables

01 - 1 pound fresh green beans, trimmed

→ Aromatics & Flavor

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons olive oil
04 - 3 garlic cloves, finely minced
05 - Zest of 1 lemon
06 - 2 tablespoons fresh lemon juice
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper

→ Nuts

09 - 1/3 cup sliced almonds

→ Garnish (optional)

10 - 1 tablespoon chopped fresh parsley

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3 to 4 minutes until bright green and crisp-tender. Drain and immediately transfer to an ice water bath to halt cooking. Drain again and pat dry.
02 - Heat a large skillet over medium heat. Toast sliced almonds, stirring frequently, for 2 to 3 minutes until golden and fragrant. Remove from skillet and set aside.
03 - In the same skillet, melt butter with olive oil. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
04 - Add green beans to skillet and toss to coat with garlic butter. Sauté 2 to 3 minutes until heated through.
05 - Stir in lemon zest, lemon juice, salt, and pepper. Toss thoroughly to combine.
06 - Remove from heat and transfer to serving platter. Top with toasted almonds and sprinkle with chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • It tastes fancy enough for a dinner party but honest enough for a weeknight, ready in under half an hour.
  • The contrast between crispy almonds and tender beans with that bright lemon-garlic butter is genuinely addictive.
  • It works as a side for almost anything, from grilled fish to roasted chicken to a simple grain bowl.
02 -
  • Don't skip the ice bath after boiling—that's what keeps the beans tender-crisp instead of soft and mushy.
  • The garlic can burn in seconds, so keep the heat at medium and stay nearby; burnt garlic tastes bitter and ruins the whole balance.
  • Add the lemon juice at the very end, right before serving, so the acid doesn't cook down the brightness you've worked for.
03 -
  • Buy whole almonds and slice them yourself if you can—they toast more evenly and stay fresher tasting than pre-sliced.
  • If you don't have fresh lemon on hand, preserved lemon or a quality bottled juice works, though the brightness won't be quite as sharp.
  • Pat your green beans completely dry after the ice bath so the butter coats them instead of sliding off.

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