Garlicky Green Beans with Toasted Almonds and Lemon

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Garlicky Green Beans with Toasted Almonds and Lemon

You know those recipes that show up on the table so often they start to feel like family? This is one of those.

These Garlicky Green Beans with Toasted Almonds and Lemon are my go-to when I want something green, crisp-tender, and just a little zippy. My mom made a version of these with canned green beans (and loads of butter), and while that version still holds a warm little corner in my heart, this fresh take has become a regular at my house.

They’re quick to make, easy to love, and full of bright, clean flavor—like spring in a skillet. And the toasted almonds? They’re not fancy. They’re just the perfect little crunch that makes you go, Wait—what is in this?!

Whether you’re serving a roast, a weeknight chicken, or even just a sandwich and soup, these green beans are the side dish that says, “Yep, this is a real meal.”

These green beans are the kind of side that gets people reaching across the table for seconds before they’ve even taken a bite of the main dish. They’re vibrant and a little fancy, but still feel like something Mom would make—because she probably did.

Next time you're making a cozy meal, give these a spot on your plate. I promise they’ll earn it.

Recipe

Garlicky Green Beans with Toasted Almonds and Lemon

Ingredients:

• 1 lb fresh green beans, trimmed

• 2 tablespoons butter

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1/4 cup sliced almonds

• Zest of 1 lemon

  
  

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• Juice of 1/2 lemon (or more to taste)

• Salt and freshly ground black pepper, to taste

• Optional: pinch of crushed red pepper flakes

  
  

Instructions:

1. Blanch the Beans: Bring a large pot of salted water to a boil. Add green beans and cook for 2–3 minutes, until bright green and just tender. Drain and immediately rinse under cold water or plunge

   
   

1. into an ice bath to stop the cooking. Set aside.

2. Toast the Almonds: In a large skillet over medium heat, melt the butter with the olive oil. Add the sliced almonds and toast for 2–3 minutes, stirring frequently, until golden and fragrant. Be careful—they can burn quickly!

3. Sauté the Garlic: Add the garlic and red pepper flakes (if using) to the skillet. Cook for 30 seconds to 1 minute, just until the garlic is fragrant.

4. Toss it All Together: Add the blanched green beans to the skillet. Toss to coat them in the garlicky, buttery almonds. Cook for 2–3 minutes until everything’s warmed through.

5. Finish with Lemon: Turn off the heat and stir in the lemon zest and juice. Season with salt and pepper to taste.