Lemon Garlic Green Beans (Print Version)

Sautéed green beans with garlic, lemon zest, and toasted almonds for a fresh and crunchy finish.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed
02 - 2 cloves garlic, minced

→ Nuts

03 - 1/4 cup sliced almonds

→ Seasonings & Others

04 - 2 tbsp olive oil
05 - 1 tbsp fresh lemon juice
06 - Zest of 1 lemon
07 - 1/4 tsp salt
08 - 1/8 tsp freshly ground black pepper

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add green beans and cook for 2 to 3 minutes until bright green and crisp-tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
02 - In a large skillet over medium heat, add sliced almonds. Toast, stirring frequently, for 2 to 3 minutes until golden and fragrant. Transfer almonds to a small bowl.
03 - Heat olive oil in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
04 - Add green beans to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until heated through and coated evenly with oil and garlic.
05 - Pour in lemon juice, add lemon zest, salt, and freshly ground black pepper. Toss well to combine all flavors.
06 - Transfer green beans to a serving platter and sprinkle with toasted almonds. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, making weeknight dinners feel effortless.
  • The contrast of crispy almonds against tender beans with bright lemon is genuinely addictive.
02 -
  • Don't skip the ice bath after boiling. It's the difference between crisp beans and mushy ones.
  • Toast the almonds in a dry pan first before adding oil. They develop way more flavor this way and won't absorb oil unevenly.
03 -
  • If you toast your almonds ahead of time, store them in an airtight container so they stay crisp. Add them only right before serving.
  • A zester gives you those beautiful thin strips of lemon zest that look nicer than microplaned zest, though both taste equally good.

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