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Add 1 – 2 cups of water and generous pinch of salt to a heavy bottom pot, add green beans and bring to a boil. Reduce heat to medium and cook, uncovered, until green beans brighten in color, about 4 – 5 minutes. Transfer green beans to a serving tray or casserole. Cover to keep warm.
Using the same pot, melt the butter, add the almonds and cook until golden, stirring often, about 5 – 6 minutes.
Spoon the almonds over top the green beans, add a sprinkle of salt and squeeze of lemon. Alternately, toss the ingredients together in a serving bowl, instead of layering.
Serves 4 – 6
Leftovers can be stored in the refrigerator for up to 3 – 4 days, in a covered container. To keep longer, store in the freezer for up to 2 – 3 months. Let thaw before reheating.