Every holiday table needs something green — and this is one of those side dishes that’s both classic and refreshing. These green beans are tender-crisp, lightly coated with olive oil and lemon, and topped with golden toasted almonds for a touch of crunch.
What I love most is how quick and effortless this recipe is. It’s made with simple, clean ingredients and can easily be prepared ahead of time and warmed just before serving. It’s simple enough for weeknights, but elegant enough for a holiday table.
Green Beans with Toasted Almonds
by Debbie Steinbock
Ingredients:
1½ lbs. fresh green beans, trimmed
2 Tbsp. extra-virgin olive oil
1 garlic clove, minced
¼ cup sliced almonds
1 Tbsp. fresh lemon juice (plus extra for serving)
½ tsp. fine sea salt, or to taste
Freshly ground black pepper, to taste
Optional: ½ tsp. lemon zest or a sprinkle of flaky sea salt for finishing
Method:
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
- Add the green beans and cook for 3–4 minutes, until just tender-crisp. Immediately drain and run them under cold water to stop the cooking and keep them bright green. Drain well.
- In a large skillet, heat the olive oil over medium heat. Add the almonds and cook for 2–3 minutes, stirring frequently, until golden and fragrant. Remove the almonds and set aside.
- In the same skillet, add the garlic and sauté for 30 seconds until just fragrant. Add the green beans and toss to coat in the oil and garlic.
- Add lemon juice, salt, and pepper, and cook for another 1–2 minutes until heated through.
- Transfer to a serving dish, sprinkle with the toasted almonds, and finish with a bit of lemon zest or flaky sea salt if desired.
