Ingredients:

  • 1 pound (450g) fresh green beans, trimmed
  • 4 tablespoons (60g) unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth (or vegetable broth)
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 cup (25g) slivered almonds
  • Salt and freshly ground black pepper, to taste
  • Optional: red pepper flakes, a pinch

Instructions:

  1. Wash and trim the green beans.
  2. Lightly toast slivered almonds in a dry skillet over medium heat until golden brown and fragrant. Set aside.
  3. Bring a pot of salted water to a boil. Add green beans and blanch for 2-3 minutes, or until bright green. Immediately transfer to an ice bath to stop cooking. Drain well. If skipping blanching, increase saute time.
  4. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
  5. Add the blanched (or raw) green beans to the skillet. Sauté, stirring occasionally, until the beans are tender-crisp and slightly browned, about 5-7 minutes (or longer if not blanched).
  6. Pour in the chicken broth and lemon juice. Simmer for 1-2 minutes, allowing the sauce to reduce slightly.
  7. Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter until melted and emulsified into the sauce. Season with salt and pepper to taste. Stir in a pinch of red pepper flakes if desired.
  8. Transfer the green beans to a serving dish. Sprinkle with the toasted almonds and serve immediately.