Prep Time

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Serves: 6
Serving Size: 1/2 cup


  • 3.00 cup(s) (100.000g)    green beans
  • 6.00 tsp (4.500g)    olive oil
  • 1.00 tsp, minced (2.800g)    garlic
  • 1.00 tbsp (15.000g)    lemon juice
  • 0.25 cup, slivered (108.000g)    almonds


  1. Add beans to 6-quart pot of boiling water and cook until bright green, about 2 minutes. Rinse until completely cool in colander, then dry the beans thoroughly.
  2. In a 12-inch skillet, heat oil over medium-low heat. Add almonds and cook, stirring occasionally, until golden-brown all over. Transfer almonds to a plate.
  3. Reduce the heat to low, and add the garlic to the skillet. Stir constantly, until fragrant, about 30 seconds.
  4. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned.
  5. Stir in the lemon juice, to taste. Transfer to serving platter, sprinkle with almonds, and serve.

Additional Notes

*Journal It!* 1 serving vegetables • 1½ servings fat • 1 serving miscellaneous 3 cups green beans = 1 pound Make Ahead Tips: The beans can be blanched (boiled until barely crisp-tender) up to one day ahead; refrigerate wrapped in paper towels in a plastic bag.