This Meyer Lemon Green Beans recipe has been updated with new photos as part of the #ThrowbackThursday photography project. We enjoy this recipe so much as a quick, healthy side dish alternative to heavier green bean casseroles.
I distinctly remember the texture of cold cream of whatever soup in the green bean casserole that came with the Thanksgiving dinners my mom would order at the grocery store. I promise we warmed them, but there were always leftovers and I have a habit of testing dishes cold and deciding if I really like them partially based on their texture at the one temperature most dishes are not designed to be served. That particular green bean casserole just didn’t make the cut.
I’ve had great green bean casseroles since then, but they’re clearly not an every day dish. Usually loaded with butter and other fats, it’s just not something I really want to put on our family table more frequently than say, Thanksgiving. That meant that green beans were not frequent guests at our dinner table, and rather under appreciated by me until a few years ago. I really love the flavor of green beans, they’re delicious! A little sweet, crunchy, a bit earthy, it’s just nice, and a flavor that deserves to be complimented and celebrated.
We’ve roasted them, blanched them for dipping, salads, and sauteed them to serve plain, but I wanted to dress them up a little and create a side worthy of the trendy neighborhood bistro down the street. Healthy, bright, flavorful, and easy enough to whip up as a quick last minute side dish on a weekday.
In fact, I’m pretty sure this recipe happened on a Thursday when I was planning to saute some green beans and then spied a lone Meyer lemon and some slivered almonds while I was flying around the kitchen. Sometimes, it’s the “on the fly” recipes that are the best. 😉
- 1 lb green beans, ends trimmed
- 1 tbsp olive oil
- tsp zest from 1 Meyer lemon, about 1
- 2 tsp Meyer lemon juice
- 1/2 tsp kosher salt
- 1/3 c raw slivered almonds
- Bring a large pot of salted water to a boil. While the water is boiling, fill a mixing bowl about half way with ice cubes and water, making sure there's enough room for the beans.
- When the water is boiling, add the beans and cook 2 minutes, then remove with a slotted spoon and drop directly into your ice water to stop the cooking process. This keeps them bright and green and cooks them while still maintaining their texture. Drain the ice water and set the beans aside.
- In a large skillet, heat the olive oil over medium heat. Add the Meyer lemon zest and almonds and cook for 2 minutes.
- Add the green beans and Meyer lemon juice and cook an additional 3-4 minutes until the juice has evaporated, the beans are warmed through, and the almonds have a very slight toast.
- Serve immediately.