Lemon Garlic Green Beans Almonds (Printable)
Crisp green beans with garlic, lemon, and toasted almonds for a bright, crunchy side dish.
# What You Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
02 - 2 cloves garlic, finely minced
03 - Zest of 1 lemon
04 - 1 tbsp fresh lemon juice
→ Nuts
05 - 1/4 cup sliced almonds
→ Fats & Oils
06 - 2 tbsp olive oil
→ Seasonings
07 - 1/2 tsp kosher salt, or to taste
08 - 1/4 tsp freshly ground black pepper
# Steps:
01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2–3 minutes until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
02 - In a large skillet, heat olive oil over medium heat. Add sliced almonds and cook, stirring frequently, until golden and fragrant, about 2 minutes. Transfer almonds to a plate and set aside.
03 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add green beans and toss to coat in the oil and garlic.
04 - Stir in lemon zest, lemon juice, salt, and pepper. Sauté for another 2–3 minutes until beans are heated through. Remove from heat, sprinkle toasted almonds over the beans, and serve immediately.
# Expert Advice:
01 -
- The almonds add this incredible crunch that makes vegetables feel exciting again
- Ready in 20 minutes but tastes like something from a fancy restaurant
- The lemon brightens everything without overpowering the fresh bean flavor
02 -
- Over blanching is the death of good green beans, test one after two minutes and trust your teeth over the timer
- The ice water step feels fussy but it's what keeps that vibrant green that makes people actually want to eat vegetables
- Don't skip toasting the almonds first, raw almonds just don't have the same depth of flavor
03 -
- Buy green beans that snap when you bend them, floppy beans are already past their prime
- Leave the beans long rather than cutting them, they look more elegant on the plate