Lemon Garlic Green Beans Almonds (Printable)

Bright green beans with lemon, garlic, and toasted almonds for a crisp, flavorful side dish.

# What You Need:

→ Vegetables

01 - 1 lb fresh green beans, trimmed

→ Aromatics & Flavorings

02 - 2 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - Zest of 1 lemon
05 - 2 tablespoons freshly squeezed lemon juice
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper

→ Garnish

08 - ⅓ cup sliced almonds

# How-To:

01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2 to 3 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.
02 - In a large skillet over medium heat, toast sliced almonds, stirring frequently, for 2 to 3 minutes until golden and fragrant. Transfer to a plate and set aside.
03 - In the same skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
04 - Add the blanched green beans to the skillet. Toss to coat with garlic and oil, sautéing 3 to 4 minutes until heated through.
05 - Sprinkle lemon zest, lemon juice, salt, and black pepper over green beans. Toss well to combine and heat for 1 to 2 minutes.
06 - Transfer green beans to a serving platter, sprinkle with toasted almonds, and serve immediately.

# Expert Advice:

01 -
  • Takes less time than heating a frozen side dish, but tastes infinitely better.
  • The lemon cuts through heavier proteins without needing cream or butter to feel luxurious.
  • Almonds add real texture and nutrition so it doesn't feel like an afterthought on the plate.
02 -
  • Don't skip the ice bath after blanching or you'll end up with mushy beans that nobody wants.
  • Lemon juice added too early turns muted and defeated, so save it for the very end.
03 -
  • Toast almonds in the skillet you'll use for the beans so nothing gets dirty and everything tastes cohesive.
  • Bring the beans to room temperature before serving if you're doing this ahead. Cold beans taste flat, but room temperature beans taste intentional.

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