Lemon Garlic Green Beans with Almonds (Printable)

Sautéed green beans with garlic, bright lemon, and crunchy almonds. A quick, elegant vegetarian side dish.

# What You Need:

→ Vegetables

01 - 1 pound fresh green beans, trimmed

→ Aromatics & Flavor

02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tablespoons fresh lemon juice
06 - Salt and freshly ground black pepper to taste

→ Nuts

07 - 1/3 cup sliced almonds

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add green beans and cook for 2 to 3 minutes until bright green and tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.
02 - In a large skillet over medium heat, toast the sliced almonds, stirring frequently, until golden brown and fragrant, approximately 2 to 3 minutes. Transfer to a plate.
03 - In the same skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.
04 - Add the drained green beans to the skillet. Toss to coat with garlic and oil. Cook for 3 to 4 minutes, stirring occasionally, until heated through.
05 - Add lemon zest and juice, season with salt and pepper, and toss well. Remove from heat.
06 - Sprinkle toasted almonds over the green beans just before serving.

# Helpful Tips:

01 -
  • These beans maintain that perfect crisp-tender texture while soaking up all the garlic butter goodness in ways that frozen vegetables never could.
  • The toasted almonds add this unexpected crunch that transforms an ordinary side into something company-worthy without any fuss.
02 -
  • Overcooking the initial blanching step creates sad, lifeless beans that no amount of good flavoring can rescue.
  • Adding the lemon juice too early to the hot pan makes the bright flavor cook away, leaving just acidity without the sunshine notes.
03 -
  • The blanching water should taste like sea water for properly seasoned beans, a tip I learned from a chef friend after years of under-salting.
  • When making these for company, I prepare 25% more than the recipe suggests because people always take seconds, and running out is my biggest entertaining fear.

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