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Green Beans With Lemon and Almonds

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“This green bean dish is absulutely delicious! Double the recipe to serve more than 6 people, or just double the recipe anyway LOL!. You can steam the beans, cover and chill up to a day in advance. Coarsley chopped pecans or walnuts can be substituted for the sliced almonds if desired.”
READY IN:
16mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 lbs fresh green beans, trimmed
  • 7 tablespoons butter (can use a bit less)
  • 1 cup almonds, coarsley chopped (or sliced)
  • 1 tablespoon minced lemon peel (use the yellow part only, can use a bit more lemon peel)
  • 13 cup finely chopped parsley
  • salt and pepper

Directions

  1. Cook the green beans in a pot with salted water until JUST tender (about 5 minutes, you can steam the also) drain and transfer to a large bowl of ice water to cool; drain and pat dry with a paper towel (this can be done a day ahead).
  2. Melt butter in a skillet over medium heat.
  3. Add in chopped almonds, and toss with butter; saute the nuts until they are lightly browned and crisp (about 2-3 minutes).
  4. Add in beans, and toss to combine with the nuts until heated through (about 3-4 minutes).
  5. Mix in the lemon peel; cook 1 minute.
  6. Mix in the chopped parsley.
  7. Season with salt and pepper, and transfer to a bowl.
  8. Delicious!

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