Adapted from The New Thanksgiving Table by Diane Morgan
Yields: 6-8 servings
Fill a large pot about halfway with water and salt generously. Bring to a boil over high heat. Add the beans and cook 3-5 minutes until bright green and just beginning to become tender, but still crisp. Drain the beans and rinse thoroughly with very cold water to stop cooking (or plunge into an ice water bath).
In a large frying pan over medium heat, melt 2 tablespoons of the butter. Add the Panko and toast, stirring constantly. When the Panko begins to get some color, add the garlic, and season with salt and pepper. Continue stirring, another minute or so until the Panko is golden brown and the garlic is fragrant. Remove from heat and add the lemon zest, stirring to toss. Remove the Panko mixture to a plate and set aside.
Return the pan to the stove and add the remaining 2 tablespoons of butter. When melted, add the almonds. Toast, stirring, about two minutes. Add the green beans and season with salt and pepper. Cook, stirring, until green beans are crisp-tender (or cooked to your preference). When done, remove from heat and add the fresh lemon juice. Transfer to a serving dish and sprinkle with the Panko crumb mixture. Serve promptly.