Save Enjoy fresh green beans cooked to crisp-tender perfection with fragrant garlic and zesty lemon juice. Toasted almonds add a satisfying crunch, enhancing the bright, savory flavor. This dish comes together quickly with simple sautéing steps and is perfect as a light, flavorful accompaniment to main courses.
Start by blanching the beans, then toast almonds separately to bring out their nuttiness. Lightly sauté minced garlic, toss in the green beans, and combine with lemon juice, zest, salt, and pepper. Finish by sprinkling toasted almonds on top for texture and a nutty finish. A straightforward approach delivers a vibrant, fresh side full of complementary tastes.
I started making this dish on weeknights when I needed something green on the plate fast. The smell of garlic hitting warm olive oil always pulled my partner into the kitchen, and the almonds became non-negotiable after the first time I forgot them and everyone noticed. Now it's the side dish I don't have to think about, and it works every single time.
I made this for a small dinner party once when I'd completely forgotten about sides until the last minute. My friend Sarah watched me throw it together in under ten minutes and asked for the recipe before she even tasted it. When she did taste it, she just laughed and said it was unfair how easy it was.
Ingredients
- Fresh green beans (1 lb, trimmed): The fresher they are, the better they snap when you bite into them, so I grab them from the farmers market when I can.
- Garlic (2 cloves, minced): Don't let it brown or it turns bitter, just let it bloom in the oil until it smells like comfort.
- Sliced almonds (1/4 cup): Toasting them yourself changes everything, they go from flat to nutty and almost sweet.
- Olive oil (2 tbsp): I use the good stuff here because you can taste it, not the fancy bottle you save for dipping bread, but close.
- Fresh lemon juice and zest (1 tbsp juice, zest of 1 lemon): The zest has all the perfume, the juice brings the brightness, and together they wake the whole dish up.
- Salt and black pepper (1/4 tsp salt, 1/8 tsp pepper): Just enough to make everything else louder without tasting salty.
Instructions
- Blanch the beans:
- Boil salted water, drop in the green beans, and let them cook for 2 to 3 minutes until they turn that electric green color. Shock them in ice water right away so they stay crisp and don't turn army green on you.
- Toast the almonds:
- Heat a dry skillet over medium and add the almonds, stirring them almost constantly so they don't burn. Pull them off the heat the second they smell toasty and turn golden, about 2 to 3 minutes.
- Bloom the garlic:
- Pour olive oil into the same skillet, add the minced garlic, and let it sizzle gently for just 30 seconds. You want fragrance, not color.
- Toss the beans:
- Add the drained green beans to the skillet and stir them around for 3 to 4 minutes until they're glossy and warm all the way through.
- Finish with lemon:
- Squeeze in the lemon juice, scatter the zest over top, season with salt and pepper, and toss everything together. Taste one and adjust if it needs more brightness or salt.
- Plate and top:
- Move the beans to a serving dish and sprinkle the toasted almonds over the top right before you bring it to the table.
Save My mom ate this at my place once and said it reminded her of the green beans her grandmother used to make, except fancier. I didn't have the heart to tell her it was just garlic, lemon, and not overcooking them. Sometimes the simplest things feel the most like home.
How to Pick the Best Green Beans
Look for beans that snap cleanly when you bend them and feel firm, not rubbery. If they're limp or have brown spots, they've been sitting too long and won't taste as sweet. I also avoid the really thick ones because they tend to be tougher and take longer to cook through.
What to Serve This With
I've paired this with roasted chicken, grilled salmon, pork chops, and even just scrambled eggs when I wanted something green next to breakfast. It doesn't compete with anything, it just makes the plate feel complete. If you're serving it at a dinner party, it holds up well for about twenty minutes before it starts to lose its snap.
Storage and Make Ahead Tips
You can blanch the beans a few hours ahead and keep them in the fridge until you're ready to sauté. I wouldn't add the lemon or almonds until right before serving or the almonds get soggy and the lemon loses its punch.
- Leftovers keep for up to two days, but reheat gently or the beans turn sad.
- If you're doubling the recipe, work in batches so the beans sauté instead of steam.
- You can swap the almonds for hazelnuts, pecans, or even pine nuts if that's what you have.
Save This is the dish I make when I want to feel like I'm taking care of people without actually working that hard. It's quick, it's pretty, and it tastes like you remembered to care about the details.
Recipe FAQs
- → How do you keep green beans crisp-tender?
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Blanch them in boiling salted water for 2-3 minutes, then plunge into ice water to stop cooking and preserve texture.
- → What is the best way to toast almonds?
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Toast sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 2-3 minutes.
- → Can I substitute other nuts for almonds?
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Yes, hazelnuts or pecans make excellent alternatives, offering different but complementary flavors and textures.
- → How much lemon juice is ideal for this dish?
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About 1 tablespoon of fresh lemon juice adds a bright, fresh acidity that balances the garlic and nuts.
- → What oil works best for sautéing green beans and garlic?
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Olive oil is preferred for its flavor and medium smoke point, enhancing the garlic and bean flavors without overpowering them.
