Green Beans with Lemon Almonds (Printable version)

Sautéed green beans combined with toasted almonds and a bright hint of lemon for a fresh side.

# What you need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed
02 - 2 cloves garlic, finely minced

→ Nuts & Dairy

03 - 1/3 cup sliced almonds
04 - 2 tbsp unsalted butter (or olive oil for vegan option)

→ Seasonings

05 - Zest of 1 lemon
06 - 1 tbsp fresh lemon juice
07 - 1/2 tsp sea salt, or to taste
08 - 1/4 tsp freshly ground black pepper

# How To:

01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until crisp-tender. 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, for 2–3 minutes until golden and fragrant.
03 - Add minced garlic and sauté for 30 seconds until aromatic.
04 - Add the drained green beans to the skillet. Sauté for 2–3 minutes, tossing to coat with butter, almonds, and garlic.
05 - Remove from heat. Add lemon zest, lemon juice, salt, and black pepper. Toss well. Transfer to a serving platter and serve immediately.

# Expert Advice:

01 -
  • The way the toasted almonds get caught in the lemon butter sauce makes every bite feel like a tiny celebration
  • It takes twenty minutes from start to finish but tastes like something from a restaurant kitchen
02 -
  • Dry your beans thoroughly after the ice bath or they will steam instead of sauté and never develop that gorgeous slightly blistered exterior
  • Room temperature butter melts more evenly and coats the beans better than cold straight from the fridge
03 -
  • Use a microplane or zester for the lemon to avoid getting any bitter white pith in your dish
  • If the beans seem too thick, slice them lengthwise after blanching so they cook more evenly in the final sauté

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