Lemon Garlic Green Beans (Printable version)
Crisp green beans tossed in lemon-garlic butter and topped with crunchy toasted almonds.
# List of ingredients:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
→ Aromatics and Flavor
02 - 2 tbsp unsalted butter
03 - 2 tbsp olive oil
04 - 3 garlic cloves, finely minced
05 - Zest of 1 lemon
06 - 2 tbsp fresh lemon juice
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
→ Nuts
09 - 1/3 cup sliced almonds
→ Garnish (optional)
10 - 1 tbsp chopped fresh parsley
# Directions:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3 to 4 minutes until bright green and crisp-tender. Drain and immediately submerge in ice water to halt cooking. Drain again and pat dry.
02 - Toast sliced almonds in a large skillet over medium heat, stirring frequently, for 2 to 3 minutes until golden and fragrant. Remove and set aside.
03 - In the same skillet, melt butter with olive oil. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
04 - Add the blanched green beans to the skillet and toss to coat with garlic butter. Sauté for 2 to 3 minutes until heated through.
05 - Stir in lemon zest, lemon juice, kosher salt, and black pepper. Toss thoroughly to combine flavors.
06 - Remove from heat and transfer to a serving dish. Top with toasted almonds and sprinkle with chopped parsley if desired.
07 - Serve immediately while warm.
# Expert Advice:
01 -
- Ready in under 25 minutes and tastes like you fussed for hours.
- The toasted almonds add a textural surprise that elevates ordinary green beans into something you'll actually crave.
- Works as a weeknight side or elegant enough for dinner guests without any fussy plating required.
02 -
- The ice bath is non-negotiable—it's not extra fussing, it's the actual secret that keeps green beans from turning into little sad rags.
- Toast your almonds before adding anything wet to the skillet, or they'll absorb moisture and lose that crunch you're after.
03 -
- Buy your green beans the day you're cooking them or the day before—they dry out and lose that snap if they sit around too long.
- If you don't have a zester, use the finest side of a box grater held at an angle over the lemon, or a microplane if you have one.