America’s Test Kitchen
Serves 8

3 tablespoons sliced almonds
1 tablespoon butter
1 teaspoon lemon juice
1 pound green beans, trimmed
Salt

Toast the almonds in a dry nonstick skillet on medium low heat until about golden brown, about 6 minutes. Add the butter and cook it until it browns, being careful not to burn it, about 3 minutes. Transfer the almonds and butter into a bowl and stir in the lemon juice. Wipe out the pan with a paper towel.

Add the green beans and ¼ cup water to the skillet and cover and cook for 6 to 8 minutes, until the green beans are bright green. Uncover and cook until all the water has evaporated. Remove the pan from the heat and toss with the almond mixture and add salt to taste.