Step by step

Method

4 steps

1. 1

   Bring a large pot of well-salted water to a boil. Add 1½ lb trimmed green beans and cook 3–4 minutes until bright green and crisp-tender — bite one; it should snap, not flop. Drain and rinse under cold water to stop the cooking, then pat dry.

2. 2

   Melt 2 tablespoons unsalted butter in a wide skillet over medium heat. Add ⅓ cup sliced almonds and toast 2–3 minutes, stirring, until they smell nutty and turn golden — pull them before they go from brown to bitter.

3. 3

   Add 1 small garlic clove (finely grated) and the drained green beans. Toss 2 minutes until the beans are hot and glossy with butter.

4. 4

   Stir in 1 teaspoon lemon zest, 1 tablespoon lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Serve right away. You want snappy green beans amandine with toasted almonds — not mushy gray beans or burned bitter nuts.