• 1 TBSP kosher salt + ½ tsp to taste
• 2 lb. fresh green beans, washed and trimmed
• 1 TBSP olive oil
• 2 cloves garlic, chopped
• 1 cup sliced raw almonds
• ¼ tsp black pepper (or to taste)

Bring a large pot of water to a boil. Add 1 TBSP salt, then the green beans, and cook until just tender, 3 to 4 minutes. Drain. 

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the almonds and cook, stirring occasionally, until golden brown, 2 to 3 minutes. 
Add the drained green beans to the skillet, season with 1/2 tsp salt and 1/4 tsp pepper and toss to coat. Serve warm or at room temperature.