Lemon Garlic Green Beans with Almonds

November 18, 2012

Lemon Garlic Green Beans with Almonds

I threw these lemon garlic green beans with almonds last Christmas, and the results were spectacular. These green beans were a huge hit, and I have been saving them to share for these holidays!

I also served these lemon garlic green beans at our Thanksgiving potluck last weekend and they were a sensation. Instead of using canned soup, cream, butter or other toxic flavorings you find in so many holiday green bean dishes, this recipe is light with a refreshing tang.

The delicious aroma when you sauté the garlic, almonds, and lemon juice makes you salivate, and I have been caught eating the mixture off the wooden spoon before it even reaches the green beans! You really could serve that as a side topping, or stir it through cooked quinoa or millet with some fresh chopped parsley for a quick, easy grain dish.

But back to the beans, because I just love lemon garlic green beans. If you want to make this dish nut free, you could always omit the almonds and some of the lemon juice and olive oil. But I find the raw almonds add a gorgeous crunch and earthy flavor that balances the tartness of the lemons. You could substitute pumpkin seeds or sunflower seeds too.

Now, I am a tart at heart, and love a strong lemon flavor, but some people prefer a little less. I would advise adding the lemon juice gradually and tasting. After stirring the lemon almond garlic mixture through the beans, you might find you want to add some more lemon juice.

Either way, these lemon garlic green beans with almonds are a winner! It is a favorite with everybody I serve it to, but perfect for those of us following an alkaline diet, Body Ecology Diet, or needing healthier holiday options this year.


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
Calories 257 kcal
Author Tess Masters


  • 3 quarts/liters vegetable broth  (or filtered water)
  • 30 oz (850g) green beans, ends cut off
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 1/4 cup (48g) finely chopped fresh garlic
  • 1 cup (90g) sliced raw almonds
  • 3 tablespoons (45ml) fresh lemon juice
  • 1/2  teaspoon (2g) finely grated lemon zest
  • 1 teaspoon (6g) Celtic sea salt, plus more to taste
  • 1 teaspoon (4g) lemon zest strips


  1. 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. 
  2. 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.
  3. Transfer the drained beans to the saucepan, and stir until well combined. Add salt to taste. 
  4. Lay the beans in a gratin dish and serve topped with the lemon zest strips. 


Comments 17

  1. 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!!!

    1. Yes! I love more lemon juice and zest too. So refreshing and tasty with the salt and the almonds. Glad you enjoyed them 🙂

  2. 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?

    1. 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.

  3. 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

    1. 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!

  4. 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?

    1. 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.

  5. 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!

    1. 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…

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