Ingredients:
- 1 lb. green beans, stemmed and trimmed
- 2 tbsp. butter, divided
- 1/4 cup sliced raw almonds
- 2 tsp. freshly squeezed lemon juice
- 1 medium shallot, halved and thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 tsp. salt, divided, plus more for the water
Directions:
- Bring a large pot of salted water to a boil. Fill a large bowl with ice and cover with cold water.
- Add 1 pound green beans to the boiling water and cook until bright green and crisp-tender, but slightly undercooked, about 4 minutes. Drain and transfer immediately to the ice water to stop the cooking process.
- Once the green beans are completely cool, drain and remove any ice cubes that remain.
- Melt 1 tablespoon of the butter in a 12-inch skillet over medium-low heat. Add 1/4 cup sliced raw almonds and 1/4 teaspoon of the kosher salt, and toast until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon of butter to the skillet and melt over medium heat. Add 1 thinly sliced medium shallot and 2 finely chopped garlic cloves and cook until fragrant, 30 seconds to 1 minute.
- Add the green beans, lemon juice and remaining salt, and cook until tender, about 2 minutes.
- Return the almonds to the pan and toss with the green beans until combined, 30 seconds to 1 minute.
