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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.