Garlicky Lemon Green Beans and Almonds
Snappy green beans tossed with lemon, garlic, and toasted almonds in 20 minutes.
Prep: 10 · Cook: 10 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.6/5 (290 reviews)
INSPIRED BY
Inspired by French-style green beans with almonds, simplified for a fast weeknight side.
Story
When dinner is something basic, I like the side dish to do a little extra. These green beans are bright and crunchy and somehow make the whole plate feel put together. The toasted almonds are quick, but they taste like effort.
By Casey
Ingredients
- 1 lb green beans, trimmed
- 1 tbsp olive oil
- 1/3 cup sliced almonds
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 lemon, zested and juiced
- 1 tbsp butter (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Bring a pot of salted water to a boil.
- Blanch green beans 2 to 3 minutes, then drain and rinse under cold water.
- Toast almonds in a skillet with olive oil until golden, 2 minutes.
- Add garlic (and butter if using), cook 30 seconds.
- Toss in green beans, salt, pepper, lemon zest, and lemon juice, heat through 2 minutes.
- Serve with extra lemon and a pinch of chili flakes if you like.
Chef Tips
- Do not skip chilling after blanching, it locks in the snap and color.
- Swap almonds for toasted pepitas if that is what you have.
- Finish with Parmesan for a richer side.
Cook's Notes
- To save time, blanch the beans earlier in the day, then toss in the skillet right before dinner.
- Keep the almonds moving so they do not scorch.
- Lemon zest adds more flavor than extra juice, do both if you can.