2 pounds green beans
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons of slivered almonds, roasted
1 Tablespoon lemon zest
Salt and pepper.
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Using a skillet, dry roast slivered almonds over medium heat.
Heat a large skillet over medium heat and add butter. Once melted add garlic and saute until fragrant, about 30 seconds. Add the beans and almonds. Saute until well coated and heated through, about 5 minutes. Season with salt and pepper if needed. Add lemon zest.