1 lbs green beans, or haricots verts, rinsed and trimmed 4 Tbsp unsalted butter, divided into 3 Tbsp + 1 Tbsp 1/2 cup slivered almonds, or sliced almonds 1/8 tsp black pepper, or added to taste 1/4 tsp fine sea salt, or to taste, plus 1 Tbsp to salt the water 2 cloves garlic, minced 1 1/2 tsp lemon zest, plus more to serve
Fill a large saucepan 2/3 with water and bring to a rapid boil. Add 1 Tbsp salt and green beans. Return to a boil and boil for 3-7 minutes or until crisp-tender (timing depends on the size of the green beans).
Drain beans immediately in a colander and rinse them with cold water to stop the cooking process. Drain and set aside. In a large skillet, over medium heat, melt 3 Tbsp butter.
When butter is foaming, add the almonds and 1/4 tsp salt and pepper and and stir constantly for 2-3 minutes or until nuts are golden and toasted (don't walk away as they burn quickly).
Add garlic and stir for 30 seconds until fragrant but do not brown. Turn off the heat and add the remaining Tablespoon of butter then add green beans. Season with more salt and pepper to taste.
Grate fresh lemon zest and toss to combine. Transfer beans to a serving platter and pour over the skillet sauce and almonds. Garnish with more lemon zest and serve right away. Enjoy!