Buttery Green Bean's Recipe
2 tablespoons unsalted butter, sliced into several pieces
½ cup sliced almonds (optional)
1 pound green beans, trimmed
2 teaspoons lemon juice, to taste (optional)
1 tablespoon + ½ cup water, divided
½ teaspoon fine salt, to taste
Freshly ground black pepper, to taste
In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly with a wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes.
Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.
Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender.
Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt and pepper, to taste, and serve. Leftover green beans will keep the fridge, covered, for about 4 days.