Quick Lemony Green Beans with Toasted Almonds

• 500g green beans (trimmed)
• 2l water (for boiling)
• 15ml salt (for boiling water)
• 500g ice (for ice bath)
• 1l water (for ice bath)
• 40g sliced almonds
• 30ml extra virgin olive oil
• 2 cloves garlic (minced)
• 1 lemon (finely grated zest of)
• 15ml lemon juice (freshly squeezed)
• salt (to taste)
• black pepper (freshly ground, to taste)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Heat a large dry skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden brown and fragrant. Transfer to a small bowl and set aside.

2. Mark step 2 done
   2

   Bring water to a boil in a large pot and season with salt. In a large bowl, combine ice and water to create an ice bath.

3. Mark step 3 done
   3

   Add green beans to the boiling water and cook until crisp-tender, for 3 min. Drain immediately and plunge into the ice bath to stop the cooking process. Once cooled, drain well and pat dry.

4. Mark step 4 done
   4

   Wipe the skillet clean and return to medium heat. Add extra virgin olive oil, followed by garlic. Cook for 30 sec until fragrant, being careful not to brown the garlic.

5. Mark step 5 done
   5

   Add the dried green beans to the skillet, tossing to coat in the garlic extra virgin olive oil. Cook for 1 min until heated through.

6. Mark step 6 done
   6

   Remove from heat. Stir in lemon, lemon juice, and the toasted sliced almonds. Season with salt and black pepper to taste. Serve immediately.

7. Mark step 7 done
   7

   To store leftovers safely, cool the green beans quickly in shallow containers and refrigerate within 120 min. They will keep for up to 3 days in the refrigerator.

Created with AI. Review the ingredients, quantities and steps before cooking.