Sautéed Garlic Green Beans with Almonds

Crisp-tender green beans are blanched briefly, then sautéed with garlic in olive oil and finished with toasted almonds and lemon. The beans stay bright and snappy, while the almonds add a toasted nutty finish.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 3000 ml water for blanching
• 6 g fine salt divided
• 450 g green beans trimmed
• 20 ml olive oil divided
• 12 g garlic finely sliced or minced
• 4 g fine salt divided
• 1 g black pepper freshly ground
• 10 ml olive oil divided
• 40 g sliced almonds toasted
• 15 ml lemon juice freshly squeezed

Instructions

1. Bring 3000 ml water and 6 g salt to a boil in the pot. Add the trimmed green beans and blanch for 2 minutes, until bright green and just barely tender. Drain well. The beans are bright green and still crisp when bitten.
2. Heat 20 ml olive oil in the skillet over medium heat. Add the garlic and cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned. The garlic smells aromatic and stays pale yellow.
3. Add the drained beans, remaining 4 g salt, and black pepper. Sauté for 3 to 4 minutes, tossing often, until the beans are crisp-tender and glossy. The beans are heated through with a light sheen and a tender-crisp bite.
4. Add the remaining 10 ml olive oil, toasted almonds, and lemon juice. Toss for 15 to 30 seconds, then transfer to a serving dish. The almonds are evenly distributed and the beans taste lightly coated and bright.
5. Serve immediately. The beans are warm and the almonds stay crunchy.