Toast Almonds. In a large skillet, melt 1 Tablespoon butter or olive oil over medium heat. Add almonds and stir regularly, cooking 5-10 minutes, or until golden brown. The butter may start to brown a bit--this is fine! (If the almonds or butter seem to be browning too quickly, you can reduce the heat to medium-low heat or low heat.)

Wash & Trim Green Beans. Rinse green beans in a colander and use a sharp knife to trim off the woody or stringy ends. I usually keep the beans long, but if you have a few that are exceptionally big, or you prefer bite-sized pieces, feel free to cut them into 2-inch sections.

Steam Green Beans (My Preferred Method). Add 1-2 inches of water to a large saucepan and insert a steamer basket. Bring the water to a simmer over medium-high heat and when the water is boiling, add the green beans to the steamer basket. Cover with the lid and steam 5-7 minutes, or until just tender. Carefully remove the steamer basket.

Or, Sautée Them. Heat 1 Tablespoon butter in the large skillet over medium heat. Add beans and 1/4 cup water to the pan and cook over medium heat 10-14 minutes or until the liquid has evaporated and the beans are tender.

Build Flavor. If you steamed the green beans, add 1 Tablespoon butter or oil to the skillet and garlic. Cook 1 minute until fragrant, then add steamed green beans, salt, and pepper and stir to combine. If you sauteed the green beans, add garlic to the beans and cook 1 minute, then add salt and pepper and stir to combine.

Finish The Beans. Transfer green beans to a serving dish and garnish with toasted almonds. If desired, add a squeeze of lemon juice on top, or add fresh parsley, or red pepper flakes for extra flavor. Store leftover green beans in an airtight container in the fridge 2-3 days.