Lemon Garlic Green Beans Almonds (Printable version)
Crisp-tender green beans with garlic, lemon, and toasted almonds for a quick, flavorful side dish.
# Ingredient list:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
02 - 2 cloves garlic, finely minced
03 - Zest of 1 lemon
04 - 1 tbsp fresh lemon juice
→ Nuts
05 - 1/4 cup sliced almonds
→ Fats & Oils
06 - 2 tbsp olive oil
→ Seasonings
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2–3 minutes until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
02 - In a large skillet, heat olive oil over medium heat. Add sliced almonds and cook, stirring frequently, until golden and fragrant, about 2 minutes. Transfer almonds to a plate and set aside.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add green beans and toss to coat in the oil and garlic.
04 - Stir in lemon zest, lemon juice, salt, and pepper. Sauté for another 2–3 minutes until beans are heated through.
05 - Remove from heat, sprinkle toasted almonds over the beans, and serve immediately.
# Expert Tips:
01 -
- The beans stay perfectly crisp tender instead of mushy and sad
- Toasted almonds add this incredible crunch that makes every bite interesting
- Lemon and garlic transform boring green beans into something you actually crave
02 -
- The ice bath step is not optional, it keeps the beans bright green and stops them from turning into mush
- Almonds go from perfect to burned in seconds, so have your plate ready before you start toasting
- Dont skip the lemon zest, the juice adds acid but the zest is where all that aromatic flavor lives
03 -
- Work in batches if your skillet is small, overcrowding makes the beans steam instead of sauté
- Use a microplane for the lemon zest to get just the outer yellow part, none of the bitter white pith