Lemon Garlic Green Beans (Printable Version)
Fresh green beans tossed with garlic, lemon juice, and crunchy toasted almonds for a vibrant side.
# 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
# How to Make It:
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 halt 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 - In the same skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
04 - Add green beans to the skillet and sauté for 3 to 4 minutes, stirring occasionally, until heated through and lightly coated with oil and garlic.
05 - Add lemon juice, lemon zest, salt, and black pepper to the skillet. Toss well to combine.
06 - Transfer green beans to a serving platter and sprinkle with toasted almonds. Serve immediately.
# Expert Insights:
01 -
- Green beans actually taste like something, not like an obligation on your plate.
- The lemon and garlic do all the heavy lifting while you're finishing other dishes.
- Those toasted almonds give you a reason to slow down and actually taste what you're eating.
02 -
- If you skip the ice bath, your beans will keep cooking from their own heat and turn mushy—this one mistake taught me everything about residual cooking.
- The lemon zest matters as much as the juice; the oil and juice alone are good, but the zest takes it somewhere special.
03 -
- Buy green beans from farmers markets or the grocery store's bulk section when they're in season for the best snap and flavor.
- Toast your almonds without oil so they stay crispy and don't absorb extra fat from the pan—that dryness is what keeps them crunchy even after they hit the warm beans.