Nutty Green Beans Recipe

Prepare green beans

Rinse 1 lb trimmed green beans and trim the ends. Pat dry with a kitchen towel.

Blanch green beans

Bring 6 cups of water to a rolling boil in a large pot with 1 tsp kosher salt. Add the green beans and cook uncovered until bright green and tender-crisp, about 3–4 minutes depending on thickness.

Shock and drain

While the beans cook, fill a large bowl with 1 cup ice and cold water. Using a slotted spoon or a sieve, transfer the beans immediately to the ice bath to stop cooking, about 1–2 minutes. Drain the beans well and pat dry with paper towels.

Sauté and season

Heat 2 tbs unsalted butter and 1 tbs olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and cook, stirring, for 30–40 seconds until fragrant (do not let it brown). Add the drained green beans and toss to coat, sautéing 2–3 minutes to warm through and develop slight color. Sprinkle 1 tsp fresh lemon juice, 1/2 tsp kosher salt (adjust to taste) and 1/4 tsp freshly ground black pepper; toss to combine. Remove from heat and transfer to a serving bowl.

Toast nuts and panko

In a small dry skillet over medium heat, add 1/3 cup sliced almonds and 1/4 cup chopped walnuts. Toast, stirring frequently, until golden and fragrant, about 3–4 minutes. If using 2 tbs panko, add it in the last 1–2 minutes and toast until lightly golden. Watch carefully to avoid burning.

Season nut mixture

Once toasted, remove the skillet from heat and stir in 1 tsp soy sauce and 1/2 tsp honey or maple syrup. Toss to coat the nuts and breadcrumbs evenly; this adds a glossy, savory-sweet finish. Let the mixture cool slightly so the soy sauce sets.

Assemble

Sprinkle the nutty topping over the warm sautéed green beans just before serving so it stays crisp. Serve immediately.