Description
A simple and flavorful Thanksgiving green bean side dish featuring tender-crisp green beans sautéed in garlic butter, topped with zesty lemon and toasted nuts for added crunch and aroma. Perfect for holiday meals or any occasion.
Ingredients
Scale
Vegetables
- 1 pound green beans, trimmed
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
Fats & Oils
- 2 tablespoons butter
Nuts & Seeds
- 3 tablespoons toasted almonds or pine nuts
Seasonings
- Salt to taste
- Black pepper to taste
Instructions
- Boil the Green Beans: Fill a large pot with water and bring it to a boil. Add salt and the trimmed green beans. Cook for 3 to 4 minutes until the beans turn bright green and are tender-crisp.
- Shock the Beans: Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process and preserve their bright color. Drain them again and set aside.
- Toast the Nuts: In a dry skillet over medium heat, toast the almonds or pine nuts for 2 to 3 minutes until they turn golden and fragrant. Remove from the skillet and set aside.
- Prepare Garlic Butter: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 to 2 minutes until it is golden and fragrant, being careful not to burn it.
- Toss Green Beans: Add the drained green beans to the skillet with the garlic butter. Toss well to coat them evenly. Season with salt and black pepper, and then stir in the lemon zest to brighten the flavor.
- Serve: Transfer the green beans to a serving dish and sprinkle the toasted nuts on top. Serve warm for the best flavor and texture.
Notes
- For a vegan version, substitute butter with olive oil or a plant-based margarine.
- Use fresh lemon zest rather than bottled for a more vibrant citrus flavor.
- Toast nuts carefully to avoid burning, stirring frequently.
- You can substitute almonds or pine nuts with other nuts like walnuts or pecans depending on preference.
- To save time, green beans can be blanched in advance and kept chilled before finishing in the skillet.
