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Lemon and Almond Green Beans
Green beans are a perennial favorite when it comes to dinnertime sides, but they have to be prepared properly so they don’t taste bitter.
Our take on the vegetable contrasts sweet shallots and salty garlic with zippy lemon and earthy toasted almonds to pack a powerful, flavorful punch. It’s a recipe you’ll find yourself reaching for again and again.
How to Make It
Ingredients
- 4 shallots, thinly sliced into rounds
- 4 large garlic cloves, thinly sliced
- 1 cup neutral oil, such as grapeseed, safflower or avocado
- ¾ tsp kosher salt, divided, plus more to taste
- ¼ cup sliced almonds
- 1 lb (454 g) green beans, trimmed
- ⅓ cup water
- Freshly ground black pepper
- 2 tbsp freshly squeezed lemon juice
Instructions
- Place a fine strainer over a heatproof bowl. Set aside.
- Gently separate shallot rounds into rings. Add shallots, garlic and oil to a small pot. Cook over medium heat, at a gentle boil, until garlic is lightly golden, about 7 to 10 minutes (shallots and garlic will continue to brown and crisp up as they cool). Immediately drain through prepared strainer and bowl. Transfer fried shallots and garlic to a paper towel-lined plate, then season with ¼ tsp salt while hot. Reserve oil.
- Heat a large pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, about 3 to 5 minutes. Transfer to the plate with shallots and garlic.
- Heat the same pan over high heat. When hot, add green beans and ½ tsp salt. Season with pepper. Add the ⅓ cup water, cook uncovered, tossing occasionally, until green beans are tender and lightly charred in spots, 5 to 8 minutes.
- Remove from heat, then add lemon juice and 3 tbsp reserved shallot-garlic oil. Season to taste with salt and pepper, then transfer to a serving platter. Sprinkle shallots, garlic and almonds over top.
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