Lemon Garlic Green Beans with Almonds
This dish is one of my favorite side dishes to make because it’s ridiculously easy, yet the flavors are unbelievable.
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings 6 to 8
- 3 quarts/liters vegetable broth (or filtered water)
- 30 oz (850g) green beans, ends cut off
- 3 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped fresh garlic
- 1 cup sliced raw almonds
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon Celtic sea salt, plus more to taste
- 1 teaspoon lemon zest strips
In a large saucepan, bring the vegetable broth or filtered water to a boil, and then blanch the green beans for 2 to 3 minutes until just al dente. Drain, and set aside.
Return the saucepan to the stovetop, and over medium heat, warm the olive oil, and sauté the garlic for about 2 minutes until just starting to brown. Add the sliced almonds, and sauté for 30 to 60 seconds until just warmed. Stir in the lemon juice and finely grated lemon zest.
Transfer the drained beans to the saucepan, and stir until well combined. Add salt to taste.
Lay the beans in a gratin dish and serve topped with the lemon zest strips.
Photo by Trent Lanz and styling by Alicia Buszczak
Yes! A recipe you can eat as much as you want of! Yippppeeeee! Alkaline and SO tasty!
These green beans are divine! So simple and flavorful, perfect combo of tart, sweet and crunchy. I LOVE lemon so I add more juice and garnish with more zest … Delish!!!
Yes! I love more lemon juice and zest too. So refreshing and tasty with the salt and the almonds. Glad you enjoyed them 🙂
I know….these are so healthy! Alkaline, loaded with nutrients, and full of flavour. LOVE the lemon zest!
Yummo!! Made them for dinner tonight, and they were delicious! Thank you!! 🙂
The beans sound great, but I’m confused. What do you do with all that broth?
You don’t use it to blanch the beans and then dump it, do you? Why not just steam them lightly?
The broth infuses the beans with more flavour. You can just boil them in water or use the broth as a base for soup. Or steam the beans.
These beans are so delishhhhhhh!!!! So simple yet full of flavour. I bought your book and cannot wait for it to arrive here in Italy!! Whooo hoo! Oink oink
So happy you enjoyed these beans. This is one of my favourite recipes. I was just in Italy before Christmas. I just love it there. Enjoy the book!
6litres= 25 cups? I don’t think this is correct…how many cups of broth and water do I use for 2 lbs of green beans?
Sorry Jodi, I don’t know what happened there. It’s 2 to 3 liters/quarts of broth. You just need enough to cook them.
Even with the beans steamed in water this was delicious! Thank you for the heads up on the lemon.. I did hold back a bit and it was perfect for us! No leftovers!
Fantastic. I am so glad you enjoyed it. Thanks for sharing your experience.
can this dish be frozen without doing harm to it?
I don’t like to freeze this dish. You can if you need to, but it loses the lovely texture when you reheat it, and the beans get a bit watery. Sorry…
What book is this “Alkaline Lemon Garlic Green Beans with Sliced Almonds” recipe in?
It is not in any of my books. Sorry.