Lemon Charred Green Beans with Almond Breadcrumbs
Fast-charred green beans get a lemony almond breadcrumb topping that makes a bright, crunchy side in one skillet.
Prep: 8 · Cook: 12 · Total: 20 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (104 reviews)
INSPIRED BY
Inspired by the blistered green beans served at neighborhood bistros and the crunchy toppings of holiday casseroles. The lemon almond crumb is an original Tastelicious finish.
Story
Casey reaches for this side when dinner needs something green but nobody wants a plain bowl of vegetables. The beans stay snappy, the crumbs bring a little toastiness, and lemon keeps the whole plate awake. Make the topping first so it stays crisp while the skillet gets hot. It is just as welcome beside roast chicken as it is next to a simple bowl of pasta.
By Casey
Ingredients
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/3 cup panko breadcrumbs
- 2 tablespoons sliced almonds, chopped
- 1 tablespoon unsalted butter
- 1 garlic clove, finely grated
- 1 lemon, zested and juiced
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Heat a large skillet over medium heat and toast the panko and almonds for 2 minutes until golden.
- Add the butter and garlic, stir for 30 seconds, then transfer the crumbs to a bowl.
- Wipe out the skillet, return it to high heat, and add the olive oil and green beans.
- Cook the beans for 5 to 6 minutes, tossing occasionally, until blistered in spots and tender-crisp.
- Season the beans with salt, lemon zest, and lemon juice, then toss in the Parmesan.
- Transfer to a serving dish, scatter over the almond breadcrumbs and parsley, and serve hot.
Chef Tips
- Use the widest skillet you have so the beans char instead of steam.
- Toast the crumbs separately to keep them crisp.
- Add lemon juice off the heat for a fresher flavor.
- For a dairy-free side, replace Parmesan with another tablespoon of almonds.
Cook's Notes
- Toast the breadcrumb mixture before charring the beans.
- Keep the skillet hot and avoid crowding it.
- Add the lemon after cooking so the beans stay bright and the crumbs stay crunchy.