Green Beans with Lemon Almonds

My grandmother never measured anything when she made green beans, just handfuls of almonds and shakes of salt until it tasted right. I've finally decoded her method after years of over-toasting the nuts or undercooking the beans. This dish became my go-to for dinner parties because it looks elegant but comes together in the time it takes to set the table.

Last Thanksgiving I made three batches because my sister kept taking 'just one more taste' from the serving platter. Now she texts me every November asking for the exact recipe again.

Ingredients

• Fresh green beans: Choose pods that snap cleanly rather than bend, they hold their texture better during blanching
• Garlic: Freshly minced releases more oils than pre-chopped, making a noticeable difference in the final dish
• Sliced almonds: Toast them yourself rather than buying pre-toasted, the difference in fragrance is worth the extra two minutes
• Butter: Unsalted gives you control over the seasoning, though olive oil works beautifully for a lighter version
• Lemon: Both zest and juice are essential here, one provides aromatic brightness while the other adds acidity

Instructions

Blanch the beans:

Drop trimmed beans into boiling salted water for 3 to 4 minutes until they turn bright green but still snap when bent. Shock them immediately in ice water to lock in that vivid color.

Toast the almonds:

Melt butter in a large skillet over medium heat, add almonds and stir constantly for 2 to 3 minutes. Watch closely because one minute past golden turns from delicious to burnt.

Add aromatics:

Toss in minced garlic and let it sizzle for just 30 seconds until fragrant, taking care not to brown it which can make it taste bitter.

Combine everything:

Add drained green beans to the skillet and toss for 2 to 3 minutes until coated in butter and warmed through. Remove from heat before adding lemon.

Finish with citrus:

Stir in lemon zest, juice, salt and pepper off the heat. Toss vigorously to distribute the flavors evenly before transferring to your serving dish.

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This recipe transformed Christmas Eve dinner when I served it alongside a standing rib roast. Even my vegetable-hating nephew went back for seconds, which felt like a personal victory.

Making It Ahead

You can blanch and shock the beans up to two days in advance, then store them wrapped in damp paper towels inside a sealed container. The almonds can also be toasted ahead and kept at room temperature in an airtight jar.

Perfecting Your Technique

I've learned that overcrowding the pan during the final sauté steams the beans instead of coating them, so work in batches if needed. Also, zesting your lemon before juicing it makes both tasks easier and prevents losing any of those precious oils.

Serving Suggestions

This versatile side works equally well alongside roasted chicken, grilled salmon, or as part of a vegetarian grain bowl. The nutty, bright flavors also pair beautifully with creamy dishes like risotto or mashed potatoes.

• Add shaved Parmesan for extra umami if serving without a cheese course
• A pinch of red pepper flakes creates lovely warmth without overwhelming the delicate flavors
• Extra toasted almonds on top make for an impressive restaurant-style presentation

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Something magical happens when simple ingredients meet proper technique. This green bean recipe proves that the best side dishes don't need to be complicated.

Recipe FAQs

→ How do I keep green beans crisp-tender?

Blanch green beans in boiling salted water for 3–4 minutes, then immediately plunge them into ice water to halt cooking and preserve their crispness.

→ Can I substitute butter with oil in this dish?

Yes, olive oil can be used instead of butter, especially to create a vegan-friendly version while maintaining rich flavor.

→ What is the best way to toast the almonds?

Toast sliced almonds in a warm skillet over medium heat, stirring frequently for 2–3 minutes until golden and fragrant for maximum flavor.

→ How does lemon enhance the dish?

Fresh lemon zest and juice add bright, citrusy notes that balance the richness of the butter and almonds, making the dish more vibrant.

→ Can I add spice to this side dish?

Yes, adding a pinch of red pepper flakes during sautéing introduces gentle heat and complements the other flavors well.