Orange Zest Green Beans with Almonds

I finally perfected steamed green beans–a simple task that somehow confounded me for ages. (Don’t ask.) The problem is that I love steamed green beans so much that I’m disinclined to serve them any other way now–and simple steamed beans are seriously too plain Jane for company. So I am looking for some other flavors to sweep me out of my happy green bean rut–this recipe from Eating Well magazine may have me pointed in the right direction.

1 pound green beans, trimmed
1 teaspoon extra-virgin olive oil
1/2 teaspoon freshly grated orange zest
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup sliced almonds, toasted (see Tip)

Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put green beans in the basket and steam until tender, about 6 minutes. Toss the green beans in a large bowl with oil, orange zest, salt, pepper and almonds.

Tip: To toast sliced almonds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Yields 4 servings, 1 cup each.

Nutrition per serving: 84 calories; 4 g fat (0 g saturated fat, 3g mono unsaturated fat); 0 mg cholesterol; 10 g carbohydrates; 3 g protein; 4 g fiber; 147 mg sodium; 206 mg potassium
Nutrition Bonus: Vitamin C (20% daily value), Vitamin A (15% dv).

Exchanges: 2 vegetable, 1 fat.

Carbohydrate Servings: 1/2.

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Smith M.
.8 years ago

what a great way to serve beans. sorry to say we'll be having the grey/green beans with mushroom soup over... blah... but it's a family tradition and it's not one I'm brave enough to break. I'll try these beans with one of my own dinners post-thanksgiving. thanks for the great recipe!

Josephine Fenech
Josephine Fenech9 years ago

when i use fresh green beans for cooking i always like to cut them in small pieces and use them in casseroles and baked dishes and vege-soups.good and healthy.Try them

Cynthia F.
Cynthia F9 years ago

I am not overly fond of green beans but I do know that they are a healthy food choice so this is my way of making them more palatible ....steam them but remove them while still quite firm then sautee them in the dressing used for Greek salad ....which is 1/3 each of extra virgin olive oil, water, and 1/6 lemon juice, 1/6 white wine vinegar, garlic, sea salt, finally chopped fresh parsely, oregano, sweet basil and a dash of pepper ...may be served with a crumbling of feta and a few calamata olives ..Enjoy!