Green Beans Toasted Almonds Lemon (Print Version)
Crisp green beans tossed with toasted almonds and bright lemon for a fresh, easy side dish.
# What You Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
02 - 1 clove garlic, minced
→ Nuts
03 - 1/3 cup sliced almonds
→ Seasonings & Others
04 - 2 tbsp olive oil
05 - Zest of 1 lemon
06 - 1 tbsp fresh lemon juice
07 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until crisp-tender. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain well and set aside.
02 - In a large skillet over medium heat, add the sliced almonds. Toast, stirring frequently, for 2–3 minutes until golden and fragrant. Transfer almonds to a small bowl and set aside.
03 - In the same skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
04 - Add the drained green beans to the skillet. Toss to coat in the oil and garlic, and cook for 2–3 minutes until heated through.
05 - Remove from heat. Add the lemon zest, lemon juice, and toasted almonds. Season with salt and pepper. Toss well to combine. Serve immediately, garnished with additional lemon zest if desired.
# Insider Tips:
01 -
- The almonds add a gorgeous crunch that makes every bite interesting
- Lemon zest brings an unexpected brightness that wakes up the whole dish
- It comes together in under 20 minutes but looks like you spent much longer
02 -
- Dont skip the ice bath or your beans will turn an unappetizing army green color
- Toast the almonds separately because they'll burn if you try to toast them in oil
- Add the lemon zest at the very end to preserve those precious citrus oils
03 -
- Use a microplane for the lemon zest to get just the outer yellow layer
- Pat the beans really dry after the ice bath so the garlic oil sticks properly