Green Bean Almonds with Lemon
A quick, bright green side with lemon, garlic, and toasted almonds. Perfect for cutting through rich holiday meals.
- Time
- 12 min
- Serving
- 268 kcal
- Ingredients
- ≈ $1.68
- Protein
- 9 g
Ingredients
- 1 Green beans (frozen)pack 400 g ≈ $1.70 220 g
- 2 Almondspack 150 g ≈ $4.00 18 g
- 3 Butterpack 180 g ≈ $1.58 12 g
- 4 Lemon≈ $4.70 per kg 25 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Salt 1 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Toast the almonds2 in a dry skillet for 2–3 minutes until fragrant, then remove.
In the same skillet, melt the oil, add the grated garlic5, and cook for 30 seconds.
Add the green1 beans, splash in 2–3 tablespoons of water, cover, and cook for 6–7 minutes until tender.
Uncover, season with salt and pepper, and reduce the liquid by 1 minute.
Tips
- Why it works
- Toast the almonds without oil so they do not burn and give off a nutty aroma. Warm the garlic in the oil so it does not turn bitter and releases its flavor.
- Substitutions
- Swap the almonds for cashews (15 g) or walnuts (10 g, toast them first). You can replace the lemon juice with 1 tbsp of vinegar, but the taste will change.
- Common mistakes
- If the beans are still crunchy, the lid came off too early. They should be soft but not fall apart.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in a pan for 3 minutes without oil, adding 1 tbsp of water. Do not freeze.
- Serve with
- Serve with roast chicken or fish to lighten the heaviness of the dish. It also goes well with mashed potatoes for dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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