Garlic Butter Green Bean Skillet

Ingredients

For the Green Beans

• 1 1/2 pounds fresh green beans, trimmed
• 1 tablespoon kosher salt for blanching water
• 3 tablespoons unsalted butter
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For Finishing

• 1/3 cup sliced almonds
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Substitutions

• Haricots verts can replace standard green beans and need about 2 minutes of blanching.
• Olive oil can replace butter for a dairy-free version.
• Pine nuts can replace almonds but toast more quickly.
• Orange zest can replace lemon for a sweeter citrus note.

Instructions

Step 1: Blanch the Beans

Bring a large pot of salted water to a boil. Add green beans and cook 3 minutes until bright green and barely tender.

Step 3: Toast the Almonds

Toast almonds in a dry skillet over medium heat for 2 to 3 minutes until golden; transfer to a plate.

Step 4: Brown the Garlic Butter

Melt butter in the skillet over medium. Add sliced garlic and cook 45 to 60 seconds until fragrant and pale golden.

Step 5: Sauté the Beans

Add dried beans, salt, and pepper. Toss over medium-high heat for 4 to 5 minutes until hot, blistered in spots, and crisp-tender.

Step 7: Finish and Serve

Scatter toasted almonds and parsley over the beans and serve hot.

How to Store Leftovers

Refrigerate leftover Garlic Butter Green Bean Skillet after it has cooled enough to cover safely and use it within 4 days. Keep any crisp topping outside the main container.

How to Reheat

Reheat in a hot skillet with 1 teaspoon butter for 3 to 4 minutes, just until hot. Add fresh almonds, parsley, and lemon after heating.

What to Serve With It

• roast chicken
• grilled salmon
• beef tenderloin
• wild rice

Common Mistakes to Avoid

• Overblanching until the beans turn soft.
• Leaving water on the beans.
• Adding almonds during the sauté and softening them.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.