Lemon Garlic Green Beans with Almonds (Printable)

Crisp-tender green beans with garlic, lemon zest, and crunchy toasted almonds. A vibrant, easy side dish in just 22 minutes.

# What You'll 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 Make It:

01 - Bring a large pot of salted water to a boil. Add green beans and cook for 2-3 minutes until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop cooking. 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 2-3 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 3-4 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.

# Expert Suggestions:

01 -
  • The ice bath technique locks in that vibrant green color, making your dinner table look like something from a magazine without any food styling tricks.
  • You can prep everything hours ahead and just toss it together in the final minutes before eating, which has rescued me during countless dinner parties.
02 -
  • Overcrowding the pan when sautéing the beans will steam rather than sear them, so work in batches if needed for that perfect texture.
  • Adding the almonds at the very end keeps them crisp, something I learned after ruining a batch by mixing them in too early where they softened from the steam.
03 -
  • Save the lemon after zesting and squeezing, then rub the spent half over your cutting board and hands to neutralize the garlic smell that might otherwise linger for hours.
  • For special occasions, splurge on Marcona almonds instead of regular sliced almonds for a richer, more buttery crunch that elevates this simple side to restaurant quality.

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