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Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 4-6 minutes, or until tender-crisp. Drain the green beans and immediately plunge them into ice water to stop the cooking process. Drain again thoroughly.

While the green beans are cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the blanched and drained green beans to the skillet with the garlic and olive oil. Toss to coat.

Stir in the lemon juice, salt, and black pepper. Cook for another 2-3 minutes, tossing occasionally, until the green beans are heated through and well-coated with the lemon-garlic mixture.

Remove from heat and stir in the toasted slivered almonds. Serve immediately.


Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 4-6 minutes, or until tender-crisp. Drain the green beans and immediately plunge them into ice water to stop the cooking process. Drain again thoroughly.

While the green beans are cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the blanched and drained green beans to the skillet with the garlic and olive oil. Toss to coat.

Stir in the lemon juice, salt, and black pepper. Cook for another 2-3 minutes, tossing occasionally, until the green beans are heated through and well-coated with the lemon-garlic mixture.

Remove from heat and stir in the toasted slivered almonds. Serve immediately.
