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Garlicky Green Beans with Almonds

Sara Essex Bradley

Servings: 8 to 10

Simple yet full of flavor, this side dish is a welcome addition to the rich offerings on the Réveillon table.


  • Kosher salt
  • 2 lb. green beans, trimmed
  • 1 Tbs. olive oil
  • 1/2 cup sliced almonds
  • 5 medium cloves garlic, minced
  • 2 Tbs. unsalted butter
  • 1 Tbs. fresh lemon juice
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 5
  • Sodium (mg): 330
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Protein (g): 3


  • Bring a large pot of salted water to a boil. Add the beans and cook, stirring once, until crisp-tender, about 5 minutes. Drain and refrigerate until ready to use.
  • Heat the oil in a 12-inch skillet over low heat. Add the almonds and cook, stirring, until golden, 3 minutes. Add the garlic and cook until fragrant, 10 seconds; transfer to a plate.
  • Add the butter and cook, stirring, until it begins to brown, 3 minutes. Add the beans and toss to coat. Cook, stirring often, until tender, 4 minutes. Add the lemon juice; season to taste with salt and pepper. Serve the beans topped with the almonds.

Make Ahead Tips

The green beans can be blanched, then covered and refrigerated for up to 2 days before finishing the dish.


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Reviews (1 review)

  • terri1578 | 06/08/2018

    I cut this recipe in half using green beans from the local farmers market. The cook time was perfect for a quick and delicious side dish. Substituting crumbled bacon for the almonds would be a not-so-healthy but tasty variation.

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