Green Beans Almondine

Fill a large stockpot with water and generously salt the water. Bring the water to a boil, add the green beans, and cook for 4-5 minutes, or until just done. When done, drain and set aside. If you'd like to move onto step 2 while the green beans cook, you may.Tips - Salt is necessary so the green beans taste their best and it helps lock in their vibrant green color. Green beans are done when they've just softened but are still al dente and firm. They will likely squeak between your teeth. If in doubt, err on the side of underdone rather than overdone because they're going into a skillet for a couple minutes in step 4.

To a separate large skillet, add the butter and heat over medium-high heat to melt it.

Add the shallot, garlic, sliced almonds, and saute for about 2-3 minutes; stir nearly continuously so you don't burn the garlic or nuts.

Add the green beans to the skillet and saute for 1-2 minutes; flip and toss nearly continuously.

Turn off the heat, evenly drizzle in the lemon juice, evenly sprinkle with salt and pepper, and stir to combine.

If desired for flavor balance, add additional salt and pepper, more lemon juice or lemon zest, another pat of butter, garnish with fresh herbs if desired, and serve.