Green Beans with Lemon Almonds (Print version)
Fresh green beans combined with lemon and toasted almonds create a vibrant, flavorful side dish.
# What you need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
→ Nuts
02 - ½ cup sliced almonds
→ Flavorings
03 - 2 tablespoons unsalted butter (or olive oil for vegan option)
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon lemon zest
06 - 1 garlic clove, minced
07 - ½ teaspoon sea salt
08 - ¼ teaspoon freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately plunge into a bowl of ice water to stop the cooking. Drain again and set aside.
02 - While the beans cook, toast the sliced almonds in a large, dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Remove from the skillet and set aside.
03 - In the same skillet, melt the butter (or heat the olive oil) over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
04 - Add the drained green beans to the skillet, tossing to coat in the butter and garlic. Sauté for 2–3 minutes until heated through.
05 - Remove from heat. Add the lemon juice, lemon zest, salt, and pepper. Toss well. Transfer to a serving platter and sprinkle with toasted almonds. Serve immediately.
# Expert advice:
01 -
- The way bright lemon cuts through rich butter makes everything feel lighter and fresher
- Toasted almonds bring such satisfying crunch that even vegetable skeptics reach for seconds
- You can prep everything ahead and finish in minutes when guests arrive
02 -
- Over-toasted almonds turn bitter quickly, so remove them from the hot pan the second they look done
- The ice bath step might seem fussy, but it's what keeps your beans bright green instead of dull olive-colored
03 -
- Buy thinner beans when available, they cook more evenly and feel more elegant
- If serving buffet style, toss with half the almonds and sprinkle the rest on top for visual appeal