Side Dish: United States – Blistered Green Beans with Lemon and Almond Herb Sauce
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 lb (450 g) fresh green beans, trimmed and patted dry 2 tbsp (30 ml) olive oil 1 / 3 cup (35 g) sliced almonds 1 lemon, zested and 2 tsp (10 ml) juice reserved 2 tbsp (8 g) finely chopped fresh parsley 1 small garlic clove, finely minced or grated 1 / 2 tsp (2.5 ml) kosher salt, plus more to taste Freshly ground black pepper, to taste 1 / 4 tsp (1.25 ml) red pepper flakes (optional)
Show original ingredient measurements
1 lb / 450 g fresh green beans, trimmed and patted dry 2 tbsp (30 ml) olive oil 1 / 3 cup (35 g) sliced almonds 1 lemon, zested and 2 tsp (10 ml) juice reserved 2 tbsp (8 g) finely chopped fresh parsley 1 small garlic clove, finely minced or grated 1 / 2 tsp kosher salt, plus more to taste Freshly ground black pepper, to taste 1 / 4 tsp red pepper flakes (optional)
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Toast the almonds in a dry large skillet over medium heat, stirring until golden and fragrant, 3–4 minutes. Transfer to a cutting board and roughly chop. In a small bowl, combine chopped almonds, lemon zest, parsley, garlic, a pinch of salt, black pepper, and red pepper flakes (if using). Set the gremolata aside. Return the skillet to medium‑high heat. Add the olive oil and, when shimmering, add the green beans. Season with 1/2 teaspoon (2.5 ml) salt and a few grinds of pepper. Cook, tossing occasionally, until the beans are bright green with blistered spots and tender‑crisp, 5–7 minutes. Remove from heat. Add the lemon juice and the almond‑lemon gremolata; toss to coat evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately for maximum crunch and brightness.
Show original instructions
Toast the almonds in a dry large skillet over medium heat, stirring until golden and fragrant, 3–4 minutes. Transfer to a cutting board and roughly chop. In a small bowl, combine chopped almonds, lemon zest, parsley, garlic, a pinch of salt, black pepper, and red pepper flakes (if using). Set the gremolata aside. Return the skillet to medium‑high heat. Add the olive oil and, when shimmering, add the green beans. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until the beans are bright green with blistered spots and tender‑crisp, 5–7 minutes. Remove from heat. Add the lemon juice and the almond‑lemon gremolata; toss to coat evenly. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately for maximum crunch and brightness.
Per serving | Servings: 4
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.