Green Beans Toasted Almonds Lemon (Printable)
Crisp green beans tossed with toasted almonds and a splash of fresh lemon for an easy, bright side.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
→ Nuts
02 - 1/3 cup sliced almonds
→ Aromatics & Seasoning
03 - 2 tbsp unsalted butter (or olive oil for vegan option)
04 - 1 garlic clove, finely minced
05 - 1/2 tsp kosher salt, plus more to taste
06 - 1/4 tsp freshly ground black pepper
→ Finishing
07 - Zest of 1 lemon
08 - 1 tbsp fresh lemon juice
# Directions:
01 - Fill a large pot with water and bring to a boil. Add a generous pinch of salt. Cook the green beans for 3-4 minutes until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
02 - In a large skillet over medium heat, add the sliced almonds. Toast, stirring frequently, for 2-3 minutes until golden and fragrant. Transfer to a plate.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
04 - Add the green beans, salt, and pepper to the skillet. Toss to coat and cook for 2-3 minutes until heated through.
05 - Remove from heat. Add the lemon zest and juice. Toss gently. Sprinkle with toasted almonds just before serving.
# Cooking Tips:
01 -
- The ice water trick is what keeps beans restaurant-crisp instead of mushy
- Toasting almonds ahead prevents burning while you finish everything else
02 -
- Skip the ice bath and your beans will keep cooking, turning that sad army-green color and getting mushy
- Room temperature butter melts faster than cold butter, preventing the garlic from scorching before it infuses
03 -
- Pat your beans completely dry after the ice bath so the butter actually coats them instead of sliding off
- A mandoline or vegetable peeler makes quick work of creating lemon ribbons for extra visual appeal