Lemon Garlic Green Beans (Print)

Crisp green beans with lemon, garlic, and crunchy toasted almonds for a vibrant side.

# 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 Make:

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 the 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, taking care not to brown.
04 - Add the blanched green beans to the skillet. Toss to coat with garlic and oil, sautéing for 3 to 4 minutes until heated through.
05 - Sprinkle in lemon zest, lemon juice, salt, and black pepper. Toss well to combine and heat for another 1 to 2 minutes.
06 - Transfer the green beans to a serving dish, sprinkle with toasted almonds, and serve immediately.

# Expert Advice:

01 -
  • The contrast between crisp-tender beans and crunchy almonds feels fancy but comes together faster than ordering takeout.
  • Lemon and garlic together hit that magical balance where simple ingredients feel somehow sophisticated.
  • It works as a side for almost anything, yet stands boldly enough to be the star of a vegetable-focused meal.
02 -
  • Don't skip the ice bath after blanching—it's the reason your beans stay bright green and crisp instead of turning olive and soft.
  • The almonds truly need to be toasted and kept separate until the very end; stirring them in earlier means you'll have warm, chewy almonds instead of the satisfying crunch that makes this dish work.
03 -
  • Use freshly cracked black pepper instead of pre-ground; it makes a surprising difference in how sharp and alive the final flavor feels.
  • If your skillet is crowded when you add the green beans, it's okay to work in batches or use a larger one—crowded pans create steam instead of that nice coating of oil and garlic.

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