Green Beans · Lemon Almond
Lemon Almond Green Beans
One skillet does it all: toast the almonds, steam the beans, then finish with butter, lemon zest and a squeeze of juice. Crunchy, bright and fast.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 4
- Level
- Easy
Ingredients
- ⅓ cup sliced almonds
- 1 lb green beans, stem ends trimmed
- ¼ cup water
- ½ tsp kosher salt
- 2 tbsp unsalted butter
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ⅛ tsp black pepper
Steps
- Put the almonds in a large dry skillet over medium-low heat. Toast, shaking the pan often, until golden and fragrant.
- Tip the almonds onto a plate right away so they don't keep browning in the hot pan.
- Add the green beans, water and salt to the same skillet and turn the heat to medium-high.
- Cover the skillet and let the beans steam until bright green and crisp-tender.
- Uncover and keep cooking, stirring, until any water left in the pan has evaporated.
- Add the butter and toss until it melts and the beans look glossy.
- Take the pan off the heat. Add the lemon zest, lemon juice, pepper and toasted almonds, toss once more and serve.
Tip: Almonds go from golden to burnt quickly. Stay at the stove while they toast.
Tip: Zest the lemon before you juice it. It is much harder the other way around.
Storage: Refrigerate up to 3 days. The almonds soften a little; add a few fresh ones when reheating.
Estimated nutrition per serving: 130 calories · protein 4 g · carbohydrates 10 g · fiber 4 g · sugars 4 g · fat 10 g (saturated 4 g) · sodium 230 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.