Green Beans Lemon Almonds (Print Page)
Crisp green beans combined with lemon and toasted almonds offer a fresh, flavorful side dish.
# What You Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
→ Nuts
02 - 1/3 cup sliced almonds
→ Aromatics & Flavor
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
05 - 2 cloves garlic, finely minced
06 - Zest of 1 lemon
07 - 1 tablespoon fresh lemon juice
08 - 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 plunge into ice water to stop the cooking process. Drain again and set aside.
02 - In a large skillet over medium heat, toast the sliced almonds, stirring frequently, until golden brown and fragrant, approximately 2-3 minutes. Remove almonds from the pan and set aside.
03 - In the same skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
04 - Add the green beans to the skillet and toss to coat evenly in the garlic butter. Cook for 2-3 minutes until heated through.
05 - Stir in the lemon zest and juice. Season with salt and pepper to taste.
06 - Remove from heat. Sprinkle with toasted almonds and serve immediately.
# Expert Tips:
01 -
- The bright lemon cuts through any richness on your plate like a sunshine bolt
- Toast those almonds right and your kitchen will smell like an upscale restaurant
02 -
- I once skipped the ice bath step and my beans turned an unappetizing army green. That quick shock makes all the difference for presentation.
- Adding lemon juice too early can make the garlic taste off. Always add it at the very end for the brightest flavor.
03 -
- Dry your beans thoroughly after the ice bath. Water on the beans makes the butter splatter and prevents even coating.
- Use a microplane for the lemon zest to get only the colorful outer layer. The white pith underneath can taste bitter.