Green Beans Lemon Almonds (Printable version)

Tender green beans tossed with lemon zest and toasted almonds for a fresh, flavorful side dish.

# What you 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:

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 way the bright lemon cuts through rich main dishes without overwhelming them
  • That satisfying crunch of toasted almonds against tender beans makes every bite interesting
02 -
  • The ice bath step is what keeps these beans vivid green instead of dull army green
  • Almonds can go from perfectly golden to burnt in seconds, so stay close to the stove
03 -
  • Use a microplane for the lemon zest to avoid getting bitter white pith
  • Keep the beans moving in the skillet so everything gets evenly coated

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