Lemon Garlic Green Beans Almonds

The first time I made these green beans, my roommate wandered into the kitchen asking what smelled so incredible. It was just garlic hitting olive oil, but something about that combination with the bright scent of lemon zest made the whole apartment feel like a restaurant. Now whenever I need a side dish that actually excites people, this is what I reach for.

I served these at a dinner party last spring alongside roasted salmon, and honestly, people talked more about the green beans than the main course. My friend Sarah asked for the recipe before she even finished her plate. Theres something about the fresh vibrant flavors that makes even vegetable skeptics come back for seconds.

Ingredients

• 1 lb fresh green beans, trimmed: Fresh really matters here, frozen ones get mushy and sad
• 2 cloves garlic, finely minced: Dont use preminced stuff from a jar, fresh garlic makes all the difference
• Zest of 1 lemon: This is where all that bright fragrant flavor comes from
• 1 tbsp fresh lemon juice: Adds just the right amount of acid to wake everything up
• 1/4 cup sliced almonds: Get sliced instead of slivered, they toast more evenly
• 2 tbsp olive oil: Use something decent since the flavor really comes through
• 1/2 tsp kosher salt: Start here and adjust to your taste
• 1/4 tsp freshly ground black pepper: Freshly cracked makes a huge difference

Instructions

Blanch the green beans:

Bring a large pot of salted water to boil and cook beans for 2 to 3 minutes until they turn bright green but still have snap. Immediately plunge them into ice water to stop cooking and lock in that gorgeous color.

Toast the almonds:

Heat olive oil in a large skillet over medium heat and add sliced almonds. Stir constantly for about 2 minutes until they turn golden brown and smell nutty and amazing, then remove them quickly so they dont burn.

Sauté the garlic:

In that same flavorful skillet, add minced garlic and cook for just 30 seconds until it becomes fragrant. Toss in the blanched green beans and stir until theyre coated in all that garlicky goodness.

Add the brightness:

Stir in lemon zest, lemon juice, salt, and pepper, then cook for another 2 to 3 minutes until everything is heated through. The kitchen should smell absolutely incredible right about now.

Finish and serve:

Remove from heat and scatter those toasted almonds over the top. Serve immediately while everything is still warm and crunchy.

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This recipe has saved me so many times when I need something impressive but dont want to stress. Last Thanksgiving I made three batches because they disappeared so fast. Theres just something about the combination of crisp beans, fragrant garlic, and crunchy almonds that works with literally everything.

Make Ahead Magic

You can blanch the green beans up to a day ahead and store them in the fridge. Toast the almonds and keep them separate. When youre ready to serve, just give everything a quick toss in the skillet and youre good to go.

Playing with Flavors

Sometimes I add a pinch of red pepper flakes with the garlic when I want a little heat. Other times I swap the lemon for lime and add some cilantro for a completely different vibe. The basic technique works with whatever flavors youre craving.

Choosing the Best Beans

Look for green beans that snap when you bend them, not ones that bend without breaking. They should feel firm and have a vibrant green color. Avoid any that look wilted or have brown spots, theyll never get that perfect crisp tender texture no matter how carefully you cook them.

• Thinner beans often taste more tender and cook more evenly
• Trim the ends just before cooking so they stay fresh longer
• If beans are thick, consider cutting them in half lengthwise for more even cooking

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These green beans have become my go-to for everything from weeknight dinners to holiday feasts. Hope they become a staple in your kitchen too.

Recipe Q&A

→ Can I make these green beans ahead of time?

Yes, you can blanch the beans up to a day in advance. Store them in an airtight container in the refrigerator after the ice bath. Complete the sautéing with garlic, lemon, and almonds just before serving for the best texture and flavor.

→ What can I substitute for almonds?

Walnuts, pecans, or pine nuts work beautifully as alternatives. For a nut-free version, try toasted sunflower seeds or pumpkin seeds for similar crunch without the nuts.

→ Do I have to blanch the green beans first?

Blanching ensures even cooking and preserves the bright green color. You can skip it and sauté raw beans for 6-8 minutes instead, though they may cook less uniformly and lose some vibrancy.

→ How do I store leftovers?

Store cooled beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, or serve cold as part of a salad. The almonds will soften over time.

→ Can I use frozen green beans?

Frozen beans work in a pinch but will be less crisp. Thaw completely and pat dry before cooking. Skip the blanching step and sauté for 4-5 minutes until heated through and excess moisture evaporates.