Lemon Garlic Green Beans Almonds (Print version)

Crisp green beans sautéed with garlic, fresh lemon, and toasted almonds for a bright side dish.

# Ingredient List:

→ Vegetables

01 - 1 lb fresh green beans, trimmed
02 - 2 cloves garlic, finely minced

→ Nuts

03 - 1/3 cup sliced almonds

→ Seasonings & Aromatics

04 - Zest of 1 lemon
05 - 1 tablespoon freshly squeezed lemon juice
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2–3 minutes until tender and bright green. Drain and transfer immediately to ice water to halt cooking. Drain again and pat dry.
02 - Toast sliced almonds in a large skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Remove and set aside.
03 - Heat olive oil in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until aromatic without browning.
04 - Add blanched green beans to the skillet. Sauté for 2–3 minutes, stirring occasionally until heated through.
05 - Incorporate lemon zest, lemon juice, salt, and pepper. Toss gently and cook for an additional minute to meld flavors.
06 - Remove from heat, sprinkle with toasted almonds, and serve immediately.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means you can have a restaurant-quality side dish on the table faster than you'd expect.
  • The brightness from fresh lemon cuts through heavier mains like roasted chicken or fish without ever feeling like it's trying too hard.
  • Toasted almonds add a satisfying crunch and nutty richness that makes this feel more special than a simple vegetable side.
02 -
  • Pat your blanched beans completely dry before they hit the skillet, or the water will steam them instead of letting them get that light sauté.
  • Add the lemon at the very end—if you cook it with the beans for too long, it loses its brightness and the dish becomes one-note.
03 -
  • Use a microplane zester for the lemon—it captures the fragrant oils in the zest better than a box grater and distributes more evenly.
  • Keep the heat moderate throughout; this dish is about gentle cooking that respects the vegetables, not high heat that makes them wilt.

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