Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

1½ lb green beans, trimmed

3 tbsp olive oil or oil of choice

½ cup slivered almonds

1 tsp minced garlic

1 tbsp fresh lemon juice (from 1 small lemon)

Kosher salt and freshly ground black pepper

Instructions:

Bring a 6 to 7 quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool. Spread the beans on a clean kitchen towel and dry thoroughly.

In a skillet, heat the oil over medium-low heat. Add the almonds and cook, stirring occasionally, until golden-brown all over, about 3 minutes.

Using a slotted spoon, transfer the almonds to a plate. Reduce the heat to low and add the garlic to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the beans, increase the heat to medium, and cook, tossing occasionally, until crisp-tender and lightly browned in some places, 5 to 8 minutes.

Stir in the lemon juice and season to taste with salt and pepper. Transfer to a serving platter, sprinkle with the almonds, and serve.