Lemon Garlic Green Beans (Printable Version)

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

# What You'll Need:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2 to 3 minutes until just tender and bright green. Drain and transfer immediately to a bowl of ice water to stop the cooking. Drain and pat dry.
02 - In a large skillet over medium heat, toast sliced almonds for 2 to 3 minutes, stirring often, until golden and fragrant. Remove from skillet and set aside.
03 - Heat olive oil in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, avoiding browning.
04 - Add the blanched green beans to the skillet and sauté for 2 to 3 minutes, stirring frequently until heated through.
05 - Stir in lemon zest, lemon juice, salt, and pepper. Toss to combine and cook for an additional minute.
06 - Remove from heat, sprinkle with toasted almonds, and serve immediately.

# Expert Advice:

01 -
  • It takes twenty minutes start to finish, so you can pull it together even on weeknights when time is tight.
  • The lemon and garlic wake up the green beans without drowning them, and the almonds add just enough crunch to make every bite interesting.
  • It works with almost anything you're already cooking, whether that's roasted chicken, grilled fish, or a simple pasta.
02 -
  • Don't skip the ice bath after blanching, or the beans will keep cooking and turn drab and mushy.
  • Toast the almonds in a dry pan and keep them moving, because they go from golden to burnt faster than you'd think.
  • Add the garlic after the oil is warm but not smoking, so it perfumes the oil without scorching.
03 -
  • Salt the blanching water generously, it's your only chance to season the beans from the inside out.
  • Zest the lemon before you juice it, because trying to zest a juiced lemon is a frustrating mess.
  • Serve these beans the moment they come off the heat, because their color and crunch fade fast as they sit.

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