Ingredients:

  • 1 pound (454g) fresh green beans, trimmed
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (30g) slivered almonds
  • 2 tablespoons lemon juice, freshly squeezed
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until bright green and slightly tender-crisp. Immediately transfer to a colander and rinse with cold water to stop the cooking process. Drain well.
  2. In the same skillet (now dry), toast the slivered almonds over medium heat, stirring constantly, until golden brown and fragrant (about 3-5 minutes). Remove from the skillet and set aside.
  3. Add olive oil to the skillet and heat over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant but not browned.
  4. Add the blanched green beans to the skillet and sauté for 5-7 minutes, stirring occasionally, until heated through and slightly tender.
  5. Stir in the toasted almonds and lemon juice. Season with salt and pepper to taste. Garnish with chopped fresh parsley (if using) and serve immediately.