Quick Lemony Green Beans with Toasted Almonds
By Daily SimmerCrisp-tender green beans tossed with garlic, toasted almonds, and bright lemon zest.
Ingredients
Contains Tree nuts
Directions
- Mark step 1 done
Heat a large dry skillet over medium heat. Add sliced almonds (40g) and toast, stirring frequently, until golden brown and fragrant. Transfer to a small bowl and set aside.
- Mark step 2 done
Bring water (2l) to a boil in a large pot and season with salt (15ml). In a large bowl, combine ice (500g) and water (1l) to create an ice (500g) bath.
- Mark step 3 done
Add green beans (500g) to the boiling water and cook until crisp-tender, for 3 minutes. Drain immediately and plunge into the ice (500g) bath to stop the cooking process. Once cooled, drain well and pat dry.
- Mark step 4 done
Wipe the skillet clean and return to medium heat. Add extra virgin olive oil (30ml), followed by the minced garlic (2). Cook for 30 seconds until fragrant, being careful not to brown the garlic (2).
- Mark step 5 done
Add the dried green beans (500g) to the skillet, tossing to coat in the garlic extra virgin olive oil (30ml). Cook for 1 minute until heated through.
- Mark step 6 done
Remove from heat. Stir in lemon, lemon juice (15ml), and the toasted sliced almonds (40g). Season with salt and black pepper to taste. Serve immediately.
- Mark step 7 done
To store leftovers safely, cool the green beans (500g) quickly in shallow containers and refrigerate within 2 hours. They will keep for up to 3 days in the refrigerator.
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