Blanch green beans in boiling salted water until bright green and tender-crisp, about 3 minutes. Immediately transfer to an ice bath.

Pat the blanched green beans dry on a clean kitchen towel to ensure they crisp nicely when sautéed.

Warm olive oil in a large skillet over medium heat, then add minced garlic. Stir for 30 seconds until fragrant before tossing in the green beans.

Increase heat to medium-high and cook the green beans for about 5 minutes, stirring occasionally until tender-crisp.

In a separate skillet, toast sliced almonds for 2–3 minutes until golden brown, then remove to a bowl.

Stir dried cranberries and a drizzle of honey into the almonds, then sprinkle with lemon zest.

Gently fold the cranberry-almond mixture into the warm beans, season with salt and pepper, and serve immediately.