Green Beans Toasted Almonds (Print Version)
Tender green beans tossed with crunchy toasted almonds and bright lemon zest for a fresh side.
# What You Need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
→ Nuts
02 - ½ cup sliced almonds
→ Aromatics & Seasoning
03 - 2 tablespoons unsalted butter (or olive oil for vegan)
04 - 1 clove garlic, minced
05 - Zest of 1 lemon
06 - 1 tablespoon 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 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. Remove almonds from the skillet and set aside.
03 - In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
04 - Add the drained green beans to the skillet. Toss to coat in the butter and garlic, cooking for 2–3 minutes until heated through.
05 - Stir in the lemon zest and juice. Season with salt and pepper to taste.
06 - Sprinkle the toasted almonds over the green beans and gently toss. Serve immediately.
# Insider Tips:
01 -
- The contrast between snappy beans and buttery toasted nuts makes every bite interesting
- Ready in twenty minutes but tastes like something from a restaurant menu
- Lemon brightness cuts through rich main dishes perfectly
02 -
- The ice water bath is not optional unless you prefer army green beans instead of bright ones
- Toasting nuts ahead of time works fine, just store them separately until serving
03 -
- Dry the beans thoroughly after the ice bath so the butter actually coats them instead of sliding off
- Use a microplane for the lemon zest to avoid any bitter white pith