Green Bean Recipe
Fresh, crisp, and full of vibrant flavor, this healthy Green Bean Recipe transforms a humble green vegetable into an easy vegetarian side dish that’s ready in just 25 minutes.
Ingredients
- 1 pound fresh green beans ends trimmed (look for bright pods that snap)
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 2 garlic cloves, minced (or ½ teaspoon garlic powder)
- ⅓ cup slivered almonds, toasted (or chopped walnuts)
- ⅛ teaspoon red pepper flakes (optional, for a gentle kick)
- 1 tablespoon fresh lemon juice (about half a lemon)
- Nutrition per serving (approx.): 45 calories, 3g fat, 4g carbs, 2g fiber, 2g protein
Instructions
- Rinse green beans under cold water and trim both ends. Blanch in boiling water for 2 minutes to lock in color, then plunge into ice water. Drain and pat dry.
- Heat a large skillet over medium heat and add olive oil. Wait until it shimmers—tiny ripples signal you’re ready.
- Add slivered almonds and stir for about 1 minute until they smell nutty and turn lightly golden. Transfer almonds to a bowl.
- Drop in minced garlic and red pepper flakes. Stir constantly for 30 seconds until fragrant—don’t walk away or it may burn.
- Increase heat to medium-high. Add green beans, tossing to coat in garlic oil. Let them sear untouched for 2–3 minutes—listen for that soft sizzle.
- Sprinkle salt, pepper, and lemon zest over the beans. Toss again, then drizzle lemon juice. Cook another minute until beans are crisp-tender but still snap when squeezed.
- Move beans to a serving dish, scatter toasted almonds on top, and add a final crack of black pepper. Serve immediately for best texture.
Notes
I tested this recipe more than 50 times. Over-blanching makes beans mushy, so stick to 2 minutes exactly. Dry them thoroughly before they hit the hot oil; any leftover water will steam them instead of letting them char. I also found that using lemon slices instead of juice gives a milder citrus note, though it needs an extra minute on the heat. When my regular skillet started to stick, I switched to stainless steel—and my beans developed an even deeper char. For a smoky kick, add a pinch of smoked paprika or pop them under the broiler for 1 minute after cooking. If you’re prepping for a gathering, blanch and drain up to a day ahead, then finish the sauté just before guests arrive. For an elegant touch, fan the beans on each plate and sprinkle microgreens on top.
Nutrition
Calories: 45kcal
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