By Yumna Jawad, adapted
20 min
4 servings
400 gr green beans (ends trimmed)
1 tablespoon olive oil
¼ teaspoon salt (plus more for salting the water)
¼ teaspoon black pepper
1 shallot (thinly sliced)
3 garlic cloves (minced)
¼ cup sliced almonds
½ lemon, zest & juice
1. Add green beans to a large pot of salted boiling water. Cook until bright green but still firm, about 3–4 minutes.
2. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until fragrant but not golden, about 2 minutes.
3. Use a slotted spoon to transfer the green beans from the pot of water to the skillet with shallots and garlic. Season with salt and pepper. Continue cooking, about 3–4 minutes.
4. Transfer to a large serving platter and add the lemon zest & juice. Mix
5. In the same skillet, add the almonds over medium heat and toast for about 5–6 minutes. Remove from heat and sprinkle on top of the green beans.
To reheat:
Heat olive oil or butter in a large skillet over medium heat. Cook for 4 to 5 minutes.
