Green Beans with Lemon Almonds (Printable)
Sautéed green beans tossed with toasted almonds and lemon zest for a fresh, flavorful side.
# What You Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
02 - 2 cloves garlic, finely minced
→ Nuts & Dairy
03 - 1/3 cup sliced almonds
04 - 2 tbsp unsalted butter
→ Seasonings
05 - Zest of 1 lemon
06 - 1 tbsp fresh lemon juice
07 - 1/2 tsp sea salt, or to taste
08 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3–4 minutes until crisp-tender. 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, for 2–3 minutes until golden and fragrant.
03 - Add minced garlic and sauté for 30 seconds until aromatic.
04 - Add the drained green beans to the skillet. Sauté for 2–3 minutes, tossing to coat with butter, almonds, and garlic.
05 - Remove from heat. Add lemon zest, lemon juice, salt, and black pepper. Toss well. Transfer to a serving platter and serve immediately.
# Helpful Tips:
01 -
- The lemon brightness cuts through rich main dishes like pot roast or pasta
- Toasted almonds add such satisfying crunch without any heavy breading
02 -
- The ice water bath isn't optional, it's what keeps green beans vibrant instead of dull army green
- Adding lemon juice off the heat preserves its fresh brightness rather than cooking it away
03 -
- Pat blanched beans completely dry before the final sauté for better browning
- Use a microplane for the lemon zest to avoid bitter white pith