Green Beans Toasted Almonds Lemon (Print Version)
Tender green beans tossed with toasted almonds and lemon for a bright, flavorful side.
# Recipe Ingredients:
→ Vegetables
01 - 1 pound fresh green beans, trimmed
→ Nuts
02 - 1/3 cup sliced almonds
→ Pantry & Condiments
03 - 2 tablespoons olive oil or unsalted butter
04 - 1 clove garlic, minced
→ Seasonings
05 - 1/2 teaspoon sea 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add green beans and cook for 3 to 4 minutes until crisp-tender. Drain and immediately plunge into a bowl of ice water to stop cooking. Drain again and set aside.
02 - In a large skillet over medium heat, add the sliced almonds. Toast, stirring frequently, for 2 to 3 minutes until golden and fragrant. Transfer to a plate.
03 - In the same skillet, add olive oil or butter and minced garlic. Sauté for 30 seconds until fragrant, being careful not to brown the garlic.
04 - Add the drained green beans to the skillet. Season with salt and pepper. Cook, tossing frequently, for 2 to 3 minutes until heated through.
05 - Remove from heat. Add lemon zest, lemon juice, and toasted almonds. Toss gently to combine. Taste and adjust seasoning if needed. Serve immediately.
# Expert Advice:
01 -
- It transforms a humble vegetable into something you actually crave on purpose
- The whole dish happens in one pan after a quick blanch, meaning minimal cleanup and maximum payoff
02 -
- Skipping the ice bath produces limp, army-green beans no amount of lemon can save
- Toasting nuts in oil instead of a dry pan makes them greasy and prone to burning
03 -
- Blanch the beans hours ahead and keep them refrigerated, then the final assembly takes under five minutes
- Use a microplane for the zest if you have one, it releases more aromatic oil than a box grater