Green Beans Lemon Almonds

The first time I made these green beans, my sister actually asked if I'd bought them from a restaurant. That crunch, that brightness, the way the almonds catch the light, it's deceptive how something so simple can taste so special.

Last summer, I made these for a dinner party where the main dish ended up taking way longer than expected. These beans saved the evening, and honestly, people talked more about the green beans than anything else on the table.

Ingredients

• Fresh green beans: The fresher they are, the better they'll hold that satisfying crunch after blanching
• Sliced almonds: Watch them like a hawk in the pan, they go from perfectly golden to burnt in seconds
• Unsalted butter: Combines with olive oil for a rich coating without overpowering the delicate beans
• Lemon zest and juice: Both are essential, zest brings aromatic brightness while juice adds that tangy finish

Instructions

Blanch the beans:

Drop trimmed beans into boiling salted water for 3 to 4 minutes until they're crisp tender, then immediately shock them in ice water to lock in their vibrant color and stop the cooking

Toast the almonds:

Heat a dry skillet over medium heat and stir the almonds constantly until they turn golden brown and smell nutty, about 2 to 3 minutes, then remove them immediately so they don't burn

Sauté the garlic:

In the same pan, melt butter with olive oil and add minced garlic, letting it sizzle for just 30 seconds until fragrant but not brown

Coat the beans:

Add the drained green beans to the garlicky butter and toss them gently for 2 to 3 minutes until they're heated through and glossy

Finish with lemon:

Stir in the lemon zest and juice, season with salt and pepper, then remove from heat and sprinkle with those toasted almonds right before serving

Pin Recipe

My grandmother never measured anything for her green beans, just grabbed handfuls and poured by feel. Getting this recipe down to actual measurements took me years of trial and error, but now I can finally recreate that magic she seemed to pull out of thin air.

Making Ahead

You can blanch the beans up to a day ahead and keep them refrigerated. Just bring them to room temperature before the final sauté so they heat evenly and don't get waterlogged from condensation.

Serving Suggestions

These beans have this elegant brightness that cuts through rich main dishes beautifully. I've found they're especially good alongside something hearty like roast lamb or grilled salmon, where their fresh lemon notes really shine.

Customization Ideas

Sometimes I'll add a pinch of red pepper flakes right in with the garlic when I want a little warmth. Other times, fresh chopped parsley gets sprinkled over at the end for extra color and a fresh herbal note.

• Try hazelnuts instead of almonds for a more earthy, autumnal twist
• A splash of white wine in the butter creates a lovely sauce that clings to the beans
• For dairy-free, skip the butter and use all olive oil, it still tastes wonderful

Pin Recipe

Sometimes the simplest dishes are the ones that surprise us most. These green beans have become my go-to for everything from weeknight dinners to holiday tables, and I hope they find a permanent place in your kitchen too.

Recipe FAQs

→ How do you blanch green beans properly?

Bring salted water to a boil, add trimmed green beans, and cook for 3-4 minutes until crisp-tender. Immediately plunge into ice water to halt cooking and preserve vibrant color.

→ What is the best way to toast sliced almonds?

Toast them in a dry skillet over medium heat, stirring frequently, for 2-3 minutes until golden and fragrant. Remove promptly to avoid burning.

→ Can lemon zest and juice be substituted?

Fresh lemon zest and juice add brightness, but fresh lime zest and juice can also work well for a slightly different citrus flair.

→ How can this dish be made dairy-free?

Replace the butter with additional olive oil or a plant-based butter alternative to keep the rich flavor without dairy.

→ Are there alternative nuts to almonds for this dish?

Yes, sliced almonds can be swapped with slivered almonds or chopped hazelnuts, which provide a similar crunch and nutty flavor.