Lemon Garlic Green Beans Almonds (Printable)
Crisp green beans with lemon, garlic, and crunchy toasted almonds for a vibrant side.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
→ Aromatics & Flavorings
02 - 2 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - Zest of 1 lemon
05 - 2 tablespoons freshly squeezed lemon juice
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper
→ Garnish
08 - ⅓ cup sliced almonds
# How-to Steps:
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 halt cooking. Drain again and pat dry.
02 - In a large skillet over medium heat, toast sliced almonds, stirring frequently for 2 to 3 minutes until golden and fragrant. Transfer to a plate and set aside.
03 - Heat olive oil in the same skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
04 - Add blanched green beans to the skillet and toss to coat with garlic and olive oil. Sauté for 3 to 4 minutes until thoroughly heated.
05 - Sprinkle lemon zest, lemon juice, salt, and black pepper over the beans. Toss well to combine and cook for an additional 1 to 2 minutes.
06 - Transfer the green beans to a serving dish, sprinkle with toasted almonds, and serve immediately.
# Expert Pointers:
01 -
- It's ready in 20 minutes but tastes like you spent way more time on it.
- The crunch from toasted almonds transforms simple green beans into something memorable.
- It works for weeknight dinners or impressing guests without any fuss.
02 -
- If you skip the ice bath after blanching, the residual heat will keep cooking the beans and they'll turn soft and dull instead of staying bright and snappy.
- Don't add the lemon juice too early or it can turn the beans an odd olive color. Save it for the very end.
- Toasting the almonds separately in the dry pan before adding oil keeps them crispy instead of greasy.
03 -
- Pat the blanched green beans completely dry before adding them to the skillet, or they'll steam instead of sauté and lose that crisp texture you worked to build.
- Zest the lemon before you juice it, or you'll be fighting with the wet fruit trying to get zest off.