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A large frying pan is heated with olive oil, and garlic slices are added, cooking gently until fragrant but not browned.
Almonds are stirred in next, toasting for a minute until golden.
Green beans are then added directly, tossed well, and cooked for 5–6 minutes until tender but still slightly crisp. Use a lid to trap the heat and steam.
Just before serving, lemon zest and juice are stirred through, and the beans are seasoned generously with sea salt and black pepper.
The dish should be served warm, straight from the pan, to keep the beans vibrant and the almonds crunchy.