Lemon Garlic Green Beans (Print version)
Tender green beans brightened with lemon and garlic, topped with toasted almonds for a simple side.
# What you need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
02 - 2 cloves garlic, minced
→ Nuts
03 - 1/4 cup sliced almonds
→ Seasonings & Others
04 - 2 tbsp olive oil
05 - 1 tbsp fresh lemon juice
06 - Zest of 1 lemon
07 - 1/4 tsp salt
08 - 1/8 tsp freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 2 to 3 minutes until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to halt cooking. Drain again and set aside.
02 - In a large skillet over medium heat, toast sliced almonds, stirring frequently, for 2 to 3 minutes until golden and fragrant. Remove and set aside.
03 - Using the same skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
04 - Add the blanched green beans to the skillet and sauté for 3 to 4 minutes, stirring occasionally, until heated through and evenly coated with the garlic-infused oil.
05 - Add lemon juice, lemon zest, salt, and black pepper. Toss thoroughly to combine all flavors evenly.
06 - Transfer green beans to a serving platter and sprinkle with toasted almonds. Serve immediately.
# Expert advice:
01 -
- It takes less time than setting the table and looks like you put in real effort.
- The lemon keeps everything bright instead of boring, and the almonds add the crunch that makes people go back for seconds.
02 -
- If you skip the ice bath, the beans keep cooking and turn mushy and dull, so don't skip it even if it feels fussy.
- Almonds go from golden to burnt in about ten seconds, so stay close to the pan and keep them moving.
03 -
- Add a pinch of red pepper flakes with the garlic if you want a little heat sneaking in at the end of each bite.
- Use a microplane for the lemon zest and avoid the white pith underneath or it'll taste bitter instead of bright.