Side Dish: United States – Garlic-Sautéed Green Beans

Serving Size: 4

Approximate Time

Prep 8 min

Cook 10 min

Additional 2 min

Total 18 min

Ingredients

- 1 lb (450 g) fresh green beans, trimmed
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, finely minced (about 2 tbsp / 10 g)
- 1/4 cup (30 g) sliced almonds
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest (optional)
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh parsley (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the green beans and blanch for 2–3 minutes until bright green and just tender. Drain and immediately plunge into a bowl of ice water to stop cooking; drain again and pat dry.
2. While beans cool, heat a dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer almonds to a small bowl and set aside.
3. In the same skillet, heat the olive oil and butter over medium heat until the butter melts and begins to foam. Add the minced shallot and sauté 1 minute until softened.
4. Add the minced garlic and cook, stirring, about 30 seconds until fragrant but not browned. Immediately add the blanched green beans and increase heat to medium-high.
5. Sauté the green beans, tossing frequently, for 3–4 minutes until heated through and lightly blistered in spots. Season with the kosher salt and black pepper.
6. Remove from heat, stir in the lemon juice and lemon zest if using, then fold in most of the toasted almonds and the chopped parsley. Taste and adjust seasoning.
7. Transfer to a serving dish and sprinkle with the remaining almonds before serving.