Lemon Garlic Green Beans Almonds (Printable)
Crisp green beans with garlic, lemon zest, and toasted almonds for a flavorful veggie side.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
02 - 2 cloves garlic, finely minced
→ Nuts
03 - 1/4 cup sliced almonds
→ Seasonings & Aromatics
04 - Zest of 1 lemon
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/2 teaspoon sea salt, or to taste
→ Other
08 - 2 tablespoons olive oil
# Directions:
01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2 to 3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking. Drain thoroughly.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced almonds and toast for 2 to 3 minutes until golden and fragrant, stirring frequently. Transfer to a plate and set aside.
03 - In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Sauté for 30 seconds until fragrant, taking care not to burn the garlic.
04 - Add the blanched green beans to the skillet. Toss to coat and sauté for 2 to 3 minutes until heated through.
05 - Incorporate lemon zest, lemon juice, sea salt, and black pepper. Toss thoroughly to combine.
06 - Remove from heat and sprinkle toasted almonds on top. Serve immediately.
# Cooking Tips:
01 -
- Ready in just 20 minutes, so you can have a restaurant-quality side dish on a busy weeknight without stress
- The combination of bright lemon, fragrant garlic, and crunchy almonds transforms ordinary green beans into something guests will actually ask you about
- Works beautifully with almost any main course, from roasted chicken to grilled fish to a simple pasta dinner
- Naturally vegetarian and gluten-free, so it fits everyone's dietary needs without requiring a separate meal
02 -
- Don't skip the ice bath after blanching. I thought I understood this in theory until I skipped it once and ended up with mushy green beans. That ice bath is what keeps them crisp and bright green, and it's absolutely essential.
- Timing matters with the lemon. Add it at the very end, right before serving. If you add it too early, something happens to the brightness and it becomes muted. I learned this by accident, and now I guard this step fiercely.
- Always taste before serving. The amount of salt you need depends on your water, your salt, and personal preference. A quick taste takes two seconds and makes the difference between good and absolutely delicious.
03 -
- If you're making these ahead, you can blanch the green beans several hours early and keep them in the refrigerator. Just finish the recipe when you're ready to serve, and no one will ever know they weren't fresh from the pot.
- Toast your almonds the day before if it helps your timing—they store perfectly in an airtight container and actually taste even better the next day as the flavors develop and settle.
- A quality lemon zester or microplane makes a surprising difference in how pretty and refined these look. It's one of those small kitchen tools that pays for itself in moments like this.