Ingredients:

  • 1 lb fresh green beans, ends trimmed
  • 3 cloves garlic, thinly sliced
  • 1 tbsp fresh lemon juice
  • 1.5 tbsp extra virgin olive oil
  • 1/4 cup vegetable stock
  • 1/2 tsp flaky sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp slivered almonds, toasted
  • 1 slice turkey bacon, cooked and crumbled

Instructions:

  1. Place a 12-inch heavy-bottomed skillet over medium-high heat until a drop of water evaporates instantly. Add the olive oil and swirl to coat.
  2. Add the fresh green beans in a single layer. Let them sit undisturbed for 2–3 minutes until the undersides show dark, blistered spots.
  3. Toss the beans using tongs. Create a small well in the center of the pan and add the sliced garlic. Sizzle for 30–60 seconds until pale golden and fragrant.
  4. Pour the vegetable stock into the pan. Immediately toss the beans to distribute the garlic and liquid. Cook for 2–3 minutes until the liquid has evaporated and beans are tender-crisp.
  5. Remove from heat. Season with sea salt, black pepper, and fresh lemon juice. Top with toasted slivered almonds and crumbled turkey bacon before serving.