Almond Garlic Green Beans


Today I did my first set of 10 unbroken pull ups! To some of you, you could do that in your sleep.  For me, this is a little milestone. When I started at CrossFit Armoury in May, I couldn’t string together 2.  Learning to kip, I looked like some sort of flailing frog.  This is what I love about CrossFit, there is always something to get better at….ALWAYS…


Recipe time! Since that is what you really came here for, not my ramblings about CrossFit… I liked this recipe but Glenn REALLY liked this recipe.  I need to eat more veggies and can’t stand eating salads in the winter. Am I the only one? I want to eat warm stuff in the winter. Glenn will just eat handfuls of spinach, dry, from the package…why can guys follow clean eating so much better….Whoops, sidetracked again.  I liked this recipe but not a huge fan of the lemon juice, that’s why I made it optional.


1.5 lb french green beans (they’re just thin green beans)
2 T. butter (If you don’t use butter, increase the oil or substitute with other oil)
2 T. olive oil
1/2 c. slivered almonds
1 medium clove garlic (minced or crushed)
juice from 1/2 lemon (optional)
salt and pepper to taste


  1. Bring a large pot of water to boil, add the green beans and cook to bright green and crisp, about 2 minutes. Drain and run cold water over to stop the cooking process. Set aside.
  2. In large skillet, heat the butter and oil over medium-low heat until the butter is melts and the foam reduces. Add the almonds, stirring occassionaly and cook until browned. Remove the almonds with a slotted spoon and set aside.
  3. Reduce the heat to low and add the garlic. I burned my finger here when the garlic went in the pan. Wait for the heat to reduce a bit before adding the garlic….cook stirring constantly until fragrant, about 30 seconds.
  4. Add the beans and increase the temperature to medium. Stir to coat, cook for about 5-8 minutes until slightly browned but still crisp.
  5. Stir in the lemon juice and season with salt and pepper to your taste.
  6. Transfer to serving platter, sprinkle with almonds and serve. Enjoy!

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