Lemon Garlic Green Beans (Printable)

Tender green beans brightened with lemon and topped with crunchy toasted almonds.

# What You Need:

→ Vegetables

01 - 1 pound fresh green beans, trimmed
02 - 2 cloves garlic, minced

→ Nuts

03 - 1/4 cup sliced almonds

→ Seasonings & Others

04 - 2 tablespoons olive oil
05 - 1 tablespoon fresh lemon juice
06 - Zest of 1 lemon
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon 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, toast sliced almonds, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Remove almonds and set aside.
03 - Using the same skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned.
04 - Add blanched 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 - Stir in fresh lemon juice, lemon zest, salt, and black pepper. Toss thoroughly to combine flavors.
06 - Transfer green beans to a serving dish and sprinkle toasted almonds on top. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, but tastes like you spent all afternoon in the kitchen.
  • The almonds add a nutty crunch that turns plain green beans into something you actually crave.
  • Its bright and garlicky without being heavy, so it works next to almost anything on your dinner table.
02 -
  • Do not skip the ice bath after blanching or your beans will keep cooking and turn drab and mushy.
  • Toast the almonds in a dry pan, not in oil—they need direct heat to caramelize their natural sugars and develop that deep nutty flavor.
  • Add the garlic after the oil is warm but not smoking, or it will seize up and turn acrid before the beans even hit the pan.
03 -
  • Use a microplane to zest the lemon directly over the skillet so those fragrant oils land right where you need them.
  • Taste a bean before you add the salt—the blanching water seasons them more than you think, and you can always add more but you can not take it back.
  • If your almonds start to darken too fast, pull the pan off the heat and keep stirring—they will finish toasting from the residual warmth without burning.

Go Back