Smoky Garlic Butter Green Beans with Toasted Almonds

Fresh green beans are blanched briefly, then sautéed in garlic butter with a small amount of smoked paprika for a warmer, more savory profile than a plain garlic-green-bean side. Toasted almonds add crunch, and lemon juice finishes the dish with acidity so the butter does not feel heavy.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

• 1500 ml water for blanching
• 5 g salt divided
• 450 g fresh green beans trimmed
• 15 ml olive oil divided
• 30 g sliced almonds toasted
• 30 g unsalted butter divided
• 3 clove garlic cloves minced
• 2 g smoked paprika ground
• 2 g salt divided
• 1 g black pepper freshly ground
• 15 ml lemon juice freshly squeezed

Instructions

1. Bring the water and 5 g of the salt to a boil in the saucepan. Add the green beans and blanch for 2 minutes, just until bright green. Drain well, then let them steam off for 1 minute so excess water does not dilute the butter later. The beans are vivid green and still crisp, not fully tender.
2. While the beans blanch, heat the skillet over medium heat. Add 15 ml of the olive oil and the almonds, then toast for 2 to 3 minutes, stirring often, until lightly golden. Transfer the almonds to a plate. The almonds smell nutty and show light gold color, with no dark spots.
3. Return the skillet to medium heat and add the butter. When melted, add the garlic and smoked paprika, and cook for 20 to 30 seconds, just until fragrant. Do not brown the garlic. The butter is foaming gently and the garlic-paprika mixture smells fragrant.
4. Add the blanched green beans, the remaining 2 g of salt, and the black pepper. Sauté for 2 to 3 minutes, tossing to coat in the garlic butter until the beans are crisp-tender and glossy. The beans are tender with a slight snap and evenly coated in the seasoned butter.
5. Off the heat, add the lemon juice and toss again. Top with the toasted almonds and serve immediately. The finished beans taste buttery, lightly smoky, bright, and crunchy on top.