Green Bean Almondine

Crisp-tender green beans are tossed with buttery toasted almonds, bright lemon zest, and fresh lemon juice for a classic vegetable side dish.

Prep: 10 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb (680 g) fresh green beans
• 2 teaspoons (12 g) kosher salt
• 3 tablespoons (42 g) unsalted butter
• 0.5 cup (55 g) sliced almonds
• 1 clove garlic
• 1 medium lemon
• 0.25 teaspoon (0.5 g) black pepper

Cooking instructions

1. Bring a large pot of water to a full boil. Add the kosher salt. Trim the stem ends from the green beans. (about 5 min) — Boiling
2. Add the green beans and blanch for 3 to 4 minutes, until bright green and crisp-tender; a bean should bend slightly but still have a firm bite. Drain thoroughly in a colander. Do not use internal temperature as the doneness measure for this vegetable. (about 4 min) — Boiling
3. While the beans drain, zest the lemon and squeeze 1 tablespoon (15 mL) juice. Melt the butter in a large skillet over medium heat. Add the sliced almonds and cook for 2 to 3 minutes, stirring often, until lightly golden and fragrant. (about 3 min) — Medium heat
4. Add the minced garlic and cook for 30 seconds, just until fragrant. Add the drained green beans and black pepper, then toss for 1 to 2 minutes until hot and evenly coated. (about 2 min) — Medium heat
5. Remove from the heat. Toss with the lemon zest and lemon juice, taste, and add more salt if needed. Serve immediately. (about 1 min) — Off heat