Green Beans Toasted Almonds Lemon (Printable)
Crisp green beans tossed with toasted almonds and a zesty lemon finish for a vibrant side.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
→ Nuts
02 - 1/3 cup sliced almonds
→ Aromatics & Seasoning
03 - 2 tablespoons unsalted butter (or olive oil for vegan option)
04 - 1 garlic clove, finely minced
05 - 1/2 teaspoon kosher salt, plus more to taste
06 - 1/4 teaspoon freshly ground black pepper
→ Finishing
07 - Zest of 1 lemon
08 - 1 tablespoon fresh lemon juice
# How To Make:
01 - Fill a large pot with water and bring to a boil. Add a generous pinch of salt. Add the green beans and cook for 3–4 minutes, until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
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, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
04 - Add the green beans, salt, and pepper. Toss to coat and cook for 2–3 minutes until heated through.
05 - Remove from heat. Add the lemon zest and juice. Toss gently. Sprinkle with toasted almonds just before serving.
# Expert Tips:
01 -
- The lemon wakes up everything on the plate without overpowering the delicate beans
- Toasted almonds add restaurant-style sophistication in just minutes
- You can prep everything ahead and finish cooking right before serving
02 -
- Overcooking green beans turns them mushy and gray—aim for tender but still snappy
- The ice bath step is non-negotiable for keeping beans vibrant and crisp-tender
- Toasted almonds continue cooking after leaving the pan, so remove them slightly earlier than you think
03 -
- Buy the thinnest green beans you can find—they cook more evenly and taste sweeter
- Use a microplane for the lemon zest to avoid the bitter white pith