Green Beans with Lemon Breadcrumbs & Almonds

Fill a large pot about halfway full with water and salt it generously. Bring to a boil over high heat. Add the beans and cook 3-5 minutes until beans are bright green and just beginning to become tender, but are still crisp. Drain the beans and rinse thoroughly with very cold water to stop cooking (or plunge them into an ice water bath).

In a large frying pan over medium heat, melt 2 tablespoons of the butter. Add the panko breadcrumbs and toast them, stirring constantly. When the breadcrumbs begin to get some color, add the garlic, and season with salt and pepper.

Continue stirring, another minute or so until the breadcrumbs are golden brown and the garlic is fragrant. Remove from heat and add the lemon zest, stirring to toss. Remove the panko mixture to a plate and set aside.

Return the pan to the stove and add the remaining 2 tablespoons of butter. When melted, add the almonds. Toast them stirring constantly for about two minutes. Add the green beans and season with salt and pepper. Cook, stirring, for just a few minutes until green beans are crisp-tender (or cooked to your preference). When done, remove pan from heat and add the fresh lemon juice. Transfer to a serving dish and sprinkle with the panko crumb mixture. Serve promptly.

Adapted from The New Thanksgiving Table by Diane Morgan.