Green Beans Lemon Almonds (Print Version)
Tender green beans combined with lemon juice and toasted almonds create a fresh, flavorful side.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
→ Nuts
02 - ½ cup sliced almonds
→ Flavorings
03 - 2 tbsp unsalted butter (or olive oil for vegan option)
04 - 1 tbsp fresh lemon juice
05 - 1 tsp lemon zest
06 - 1 garlic clove, minced
07 - ½ tsp sea salt
08 - ¼ tsp freshly ground black pepper
# Steps:
01 - Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately plunge into a bowl of ice water to stop the cooking. Drain again and set aside.
02 - While the beans cook, toast the sliced almonds in a large, dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Remove from the skillet and set aside.
03 - In the same skillet, melt the butter (or heat the olive oil) over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
04 - Add the drained green beans to the skillet, tossing to coat in the butter and garlic. Sauté for 2–3 minutes until heated through.
05 - Remove from heat. Add the lemon juice, lemon zest, salt, and pepper. Toss well.
06 - Transfer to a serving platter and sprinkle with toasted almonds. Serve immediately.
# Expert Tips:
01 -
- The texture contrast is incredible crisp beans meet buttery toasted almonds
- Lemon wakes up everything without overpowering the fresh bean flavor
- Ready in twenty minutes but tastes like you spent all afternoon cooking
02 -
- Overcooking the beans during blanching ruins everything they should still snap when you bite them
- Almonds can burn in seconds so stay right by the stove and keep them moving
- The ice bath step is non negotiable if you want that bright restaurant quality green color
03 -
- Dry the beans thoroughly after the ice bath so the butter clings instead of sliding off
- Use a microplane for the lemon zest to avoid bitter white pith