Trim the stem ends off the green beans. Bring 4 liters (1 gallon) of water with 1 tbsp salt to a rolling boil. Add the beans, let the water return to a boil, and cook for 2-3 minutes until they turn bright green and just tender. Drain right away, rinse under cold water to stop the cooking, and pat them completely dry.

Heat a large skillet over medium. Add the sliced almonds to the dry skillet and toast for 3-4 minutes, stirring often, until golden and fragrant. Transfer them to a small bowl to prevent burning.

In the same skillet, heat the olive oil over medium heat then add the butter and let it melt. Stir in the minced garlic and cook for about 30 seconds, just until fragrant – do not let it brown.

Toss the blanched beans into the skillet with the butter and garlic. Season with salt and freshly ground black pepper. Cook for 3-4 minutes, stirring occasionally, until warmed through and lightly blistered.

Transfer to a serving dish, squeeze over fresh lemon juice or serve with lemon wedges on the side so everyone can adjust to taste, scatter the toasted almonds over the top, and serve immediately.