Green Beans Lemon Almonds (Printable)
Tender green beans sautéed with toasted almonds and fresh lemon, creating a vibrant side.
# What You'll 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 (or olive oil for vegan option)
→ 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 Make It:
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.
# Expert Suggestions:
01 -
- The contrast between crisp beans and toasted almonds creates this satisfying crunch that keeps everyone coming back for seconds
- Lemon brightens everything without overwhelming, making these beans feel fancy enough for holidays but easy enough for Tuesday
02 -
- Dry your beans thoroughly after blanching or they will steam instead of sauté, creating this weird soggy situation nobody wants
- Room temperature lemons yield more juice, but I have rolled cold ones on the counter with my palm in a pinch
03 -
- Buy green beans the same day you plan to cook them. They lose their snap and sweetness so quickly in the fridge.
- Use a microplane for lemon zest. It catches only the fragrant outer layer and leaves behind the bitter white pith.