Start by filling a large pot with water and bring it to a rolling boil. Add the salt to the water. This will help flavor the green beans while they cook. Once the water is boiling, add the trimmed green beans to the pot.
Boil the green beans for about 4 to 6 minutes, or until they are crisp-tender. You want them to retain their bright green color and a little crunch. Keep an eye on them so they don’t overcook!
Immediately drain the boiled beans in a colander and rinse them under cold water to stop the cooking process. This step is crucial to maintaining their vibrant color and crispness. Set the beans aside once they are cool.
In a large skillet, heat the butter over medium heat until melted. Allow it to bubble slightly, but be careful not to let it brown. This will add a wonderful richness to your dish.
Add the sliced almonds to the skillet. Stir constantly for about 2 to 3 minutes, toasting them until they become golden brown and fragrant. Keep an eye on them; they can burn quickly!
Next, add the minced garlic to the skillet and stir for another minute until it is fragrant. The aroma will be heavenly, so enjoy this moment!
Drizzle in the olive oil and give everything a good stir to combine the flavors. The olive oil will enhance the dish’s flavor profile.
Now, add the drained green beans back into the skillet. Toss everything together so that the green beans are well coated with the buttery almond mixture. Season with garlic salt and freshly ground pepper to taste.
Remove the skillet from heat and garnish the dish with lemon zest. If you’d like, you can sprinkle some feta cheese on top for a creamy contrast. Serve immediately and enjoy!
