Green Beans Toasted Almonds Lemon (Print Version)
Crisp green beans combined with toasted almonds and lemon zest for a bright flavorful dish.
# What You Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
02 - 1 clove garlic, minced
03 - Zest of 1 lemon
04 - 2 tbsp fresh lemon juice
→ Nuts
05 - ½ cup sliced almonds
→ Pantry
06 - 2 tbsp olive oil
07 - ½ tsp salt, plus more to taste
08 - ¼ tsp freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until just tender and bright green. Drain and immediately plunge into ice water to stop the cooking. Drain again 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 to a plate.
03 - In the same skillet, add olive oil and minced garlic. Sauté for 30 seconds until fragrant but not browned.
04 - Add the drained green beans to the skillet. Toss to coat and warm through, about 2 minutes.
05 - Stir in lemon zest and lemon juice. Season with salt and pepper.
06 - Remove from heat and sprinkle with toasted almonds. Serve immediately.
# Insider Tips:
01 -
- The contrast of crisp tender beans against buttery toasted almonds creates irresistible texture
- Fresh lemon wakes up everything on the plate without overpowering the vegetables natural sweetness
02 -
- Overcooked green beans never recover their snap so err on the side of undercooking during blanching
- The ice bath is not optional, it prevents that dull army green color that happens with carryover cooking
03 -
- Dry your beans thoroughly after the ice bath so they do not water down your lemon garlic sauce
- Grate the lemon zest before juicing, it is much harder to zest a squeezed lemon