{"id":3108,"date":"2025-10-22T00:35:53","date_gmt":"2025-10-22T00:35:53","guid":{"rendered":"https:\/\/thewhisklist.com\/?p=3108"},"modified":"2025-10-22T00:35:53","modified_gmt":"2025-10-22T00:35:53","slug":"green-beans-almondine-with-lemon-zest","status":"publish","type":"post","link":"https:\/\/thewhisklist.com\/?p=3108","title":{"rendered":"Green Beans Almondine with Lemon Zest"},"content":{"rendered":"

Crisp-tender green beans tossed with toasted almonds and bright lemon zest \u2014 a classic, elegant side that adds color and crunch to your Christmas table.<\/p>\n\n

<\/div>\n\n
Prep Time<\/strong><\/td>10 minutes<\/td>Cook Time<\/strong><\/td>10 minutes<\/td><\/tr>
Total Time<\/strong><\/td>20 minutes<\/td>Servings<\/strong><\/td>6<\/td><\/tr>
Difficulty<\/strong><\/td>Easy<\/td>Calories<\/strong><\/td>120 per serving<\/td><\/tr><\/tbody><\/table><\/figure>\n\n
<\/div>\n\n

Ingredients<\/h3>\n\n
  • 1 1\/2 lb green beans, trimmed<\/li>
  • 2 tablespoons unsalted butter<\/li>
  • 1 tablespoon olive oil<\/li>
  • 1\/3 cup sliced almonds<\/li>
  • 1 clove garlic, minced<\/li>
  • 1 teaspoon lemon zest<\/li>
  • 1 tablespoon lemon juice<\/li>
  • Salt and black pepper, to taste<\/li><\/ul>\n\n

    Step-by-Step Instructions<\/h3>\n\n

    Step 1: Blanch the Beans<\/h4>

    Boil beans in salted water 3\u20134 minutes until bright green and crisp-tender. Drain and shock in ice water; pat dry.<\/p>\n\n

    Step 2: Toast Almonds<\/h4>

    In a large skillet, melt butter with olive oil over medium heat. Add sliced almonds and cook, stirring, until golden, 2\u20133 minutes.<\/p>\n\n

    Step 3: Saut\u00e9 and Finish<\/h4>

    Add garlic and green beans; toss to coat. Season with salt, pepper, lemon zest, and lemon juice. Serve immediately.<\/p>\n\n

    \n\n

    Recipe Notes<\/h3>\n\n

    \ud83e\udd57 Texture:<\/strong> Blanching + ice bath keeps beans vibrant and crisp.<\/p>

    \ud83c\udf30 Nuts:<\/strong> Swap almonds for toasted hazelnuts or pecans.<\/p>

    \ud83e\uddc8 Butter:<\/strong> Brown the butter slightly for a deeper, nutty flavor.<\/p><\/div><\/div>\n\n

    \ud83c\udfaf Pro Tip:<\/strong> Make up to Step 1 a few hours ahead; finish in the skillet just before serving.<\/p>","protected":false},"excerpt":{"rendered":"

    Crisp-tender green beans tossed with toasted almonds and bright lemon zest \u2014 a classic, elegant side that adds color and crunch to your Christmas table. Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 6 Difficulty Easy Calories 120 per serving Ingredients 1 1\/2 lb green beans, trimmed 2 tablespoons unsalted butter 1 tablespoon olive oil 1\/3 cup sliced almonds 1 clove garlic, minced 1 teaspoon lemon zest 1 tablespoon lemon juice Salt and black pepper, to taste Step-by-Step Instructions Step 1: Blanch the Beans Boil beans in salted water 3\u20134 minutes until bright green and crisp-tender. Drain and shock in ice water; pat dry. Step 2: Toast Almonds In a large skillet, melt butter with olive oil over medium heat. Add sliced almonds and cook, stirring, until golden, 2\u20133 minutes. Step 3: Saut\u00e9 and Finish Add garlic and green beans; toss to coat. Season with salt, pepper, lemon zest, and lemon juice. Serve immediately. Recipe Notes \ud83e\udd57 Texture: Blanching + ice bath keeps beans vibrant and crisp. \ud83c\udf30 Nuts: Swap almonds for toasted hazelnuts or pecans. \ud83e\uddc8 Butter: Brown the butter slightly for a deeper, nutty flavor. \ud83c\udfaf Pro Tip: Make up to Step 1 a few hours ahead; finish in the skillet just before serving.<\/p>\n","protected":false},"author":1,"featured_media":3113,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9,3],"tags":[],"class_list":["post-3108","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas","category-dinner","category-holidays"],"_links":{"self":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3108"}],"version-history":[{"count":1,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3108\/revisions"}],"predecessor-version":[{"id":3119,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/posts\/3108\/revisions\/3119"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=\/wp\/v2\/media\/3113"}],"wp:attachment":[{"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thewhisklist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}