1Tablespoonfresh lemon juicejuice from 1/2 of a lemon PLUS a dash of zest if desired
3clovesgarlicminced
1teaspoonsflaked sea salt1 - 1 1/2 teaspoons
Instructions
Bring a large pot of water to a rolling boil and blanch beans for 2-5 minutes (2 if you prefer them with a crunch). Immediately after, drain and place in an ice bath for at least 1 minute to stop the cooking process. Remove the green beans and place on a paper towel to dry. They do not have to be fully dried.
Over medium-low heat, place 1/3 cup sliced almonds in a cast iron skillet once hot and toast slightly. Transfer to a plate when lightly golden.
Melt butter in the pan and add the shallots. Sauté for about 3 minutes.
Add the beans into the skillet and mix well. Cook for an additional 5 minutes then remove from heat and add lemon juice (plus the zest if using) and garlic. Mix once again and sprinkle with flaked sea salt to serve.
Notes
Use fresh green beans for this recipe as well as fresh lemon juice for the best flavor.
Lemon zest is optional, if you want to add it, start by adding a small amount and build up depending on your preference. Lemon zest can be quite powerful if you add too much.