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Green Beans · Lemon Almond

Lemon Almond Green Beans

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for sliced almonds

    Instead of nuts

    • Another nut: The same amount. Pecans are sweeter and softer, walnuts slightly bitter, almonds firmer and milder.
    • Toasted pumpkin or sunflower seeds: The same amount. Smaller and crunchier, with an earthy taste.
    • Leave them out, or use chocolate chips or toasted oats: The same amount (or none). Leaving nuts out doesn't change how a batter bakes.

    More for nuts

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for lemon zest

    Instead of citrus zest

    • Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
    • Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
    • Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.

    More for citrus zest

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

Step 1 of 7

Put the almonds in a large dry skillet over medium-low heat. Toast, shaking the pan often, until golden and fragrant.

Step 2 of 7

Tip the almonds onto a plate right away so they don't keep
browning (how to brown) Brown Cook food in a hot pan until its surface turns brown, which adds rich, roasted flavor. 1. Pat the food dry; for ground meat, let the pan get hot first.2. Add a little oil and spread the food in one layer.3. Leave it alone for a few minutes so the bottom browns, then turn or break it up.4. Work in batches if it won't fit in one layer.5. Pour off extra fat if the recipe says to. Done when: Most surfaces are brown, not gray, and the bottom of the pan has browned bits (they are flavor, not burn). Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Browned outside doesn't mean cooked inside: ground beef needs 160°F, poultry 165°F.How to brown meat and vegetables: mistakes to avoid
in the hot pan.

Step 3 of 7

Add the green beans, water and salt to the same skillet and turn the heat to medium-high.

Step 4 of 7

Cover the skillet and let the beans
steam (how to steam) Steam Cook food above simmering water in a covered pot, so it cooks gently and keeps its color. 1. Put an inch of water in a pot and set a steamer basket over it; the water shouldn't touch the food.2. Bring the water to a boil.3. Add the food in an even layer and cover.4. Keep the water simmering; add more if it runs low. Done when: The food is tender when pierced and still bright. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to steam vegetables: mistakes to avoid
until bright green and crisp-tender.

Step 5 of 7

Uncover and keep cooking, stirring, until any water left in the pan has evaporated.

Step 6 of 7

Add the butter and toss until it melts and the beans look glossy.

Step 7 of 7

Take the pan off the heat. Add the lemon zest, lemon juice, pepper and toasted almonds, toss once more and serve.

All done

Enjoy!

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Ingredients

  • Swaps for sliced almonds

    Instead of nuts

    • Another nut: The same amount. Pecans are sweeter and softer, walnuts slightly bitter, almonds firmer and milder.
    • Toasted pumpkin or sunflower seeds: The same amount. Smaller and crunchier, with an earthy taste.
    • Leave them out, or use chocolate chips or toasted oats: The same amount (or none). Leaving nuts out doesn't change how a batter bakes.

    More for nuts

    Cooking for an allergy? Check every label.

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for lemon zest

    Instead of citrus zest

    • Another citrus zest: The same amount. A different citrus aroma; any of them brightens a dish.
    • Dried citrus peel: 1 tsp dried for each 1 tbsp fresh zest. Milder and a little bitter.
    • Lemon or orange extract: About ¼ tsp extract for each 1 tsp zest, to taste. Strong citrus flavor, no texture.

    More for citrus zest

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice