Green Beans with Almonds
This easy side dish makes crisp, tender green beans with toasted almonds. It's a lighter Thanksgiving option than casserole!
Servings: 6 servings
Ingredients
- 1 pound green beans ends trimmed
- 1 tablespoon olive oil
- ¼ teaspoon salt plus more for salting the water
- ¼ teaspoon black pepper
- 1 shallot thinly sliced
- 3 garlic cloves minced
- ¼ cup sliced almonds
- ½ lemon juiced
Instructions
- Bring a large pot of salted water to a rolling boil. Add the green beans and cook until bright green but still firm, about 3–4 minutes.
- Heat the olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook until fragrant but not golden, about 2 minutes.
- Use a slotted spoon to transfer the green beans from the pot of water to the skillet with shallots and garlic. Season with salt and pepper and continue cooking until the green beans are fork-tender but still crisp, about 3–4 minutes.
- Transfer the green beans to a large serving platter and squeeze the lemon juice on top.
- In the same skillet used to cook the green beans, add the sliced almonds over medium heat and toast them until golden brown, about 5–6 minutes. Remove from heat and sprinkle on top of the green beans.
Video
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: This recipe tastes best when it's fresh, but you can freeze the green beans in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator, then reheat in a skillet.
Nutrition
Calories: 74kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 102mg | Potassium: 221mg | Fiber: 3g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 1mg
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