A simple recipe, Green Beans Almondine is fast and easy. Sauteed green beans with buttery almonds, shallots, garlic and brown butter make this a great pairing for beef, chicken and pork.
Course: Side Dish, vegetable
Keyword: green beans, green beans almondine
1poundgreen beanstrimmed and washed
kosher salt and pepper to taste
juice and zest of one lemon
2tablespoonschopped fresh parsley
Bring a large pot of water to a boil over medium high heat.
Season the water, liberally, with kosher salt and then add the green beans.
Blanch the green beans for 3-4 minutes or until they are crisp tender. (They need to be slightly undercooked since they'll finish cooking in the skillet.)
Using a slotted spoon, transfer the green beans to an ice bath (a bowl of cold water with ice) to stop the cooking process. (You can do this step in advance and store in an airtight container for up to 24 hours in the refrigerator.)
Melt 1 tablespoon of butter in a skillet over medium heat.
Add the almonds to the pan and cook for 3-4 minutes or until golden brown, tossing occasionally to prevent burning.
Remove the almonds from the pan and wipe the pan clean with a paper towel.
Melt the remaining butter in the pan. Add the shallots and garlic. Cook for 2-3 minutes.
Add the green beans and toss with the shallots. Cook the green beans, stirring occasionally, for an additional 3-4 minutes.
Stir in the lemon juice, lemon zest, salt and pepper.
Sprinkle the almonds over the green beans and garnish with parsley.
Green beans can be snapped (trimmed) and blanched up to 24 hours in advance to make the recipe come together more quickly.