Green Beans Almondine Recipe
This easy Green Beans Almondine recipe pairs crisp-tender green beans with buttery toasted almonds, shallots, garlic and fresh lemon. Ready in about 20 minutes, it’s an easy side dish for holidays, Sunday dinner or a simple weeknight meal.
Servings: 8
Cost: $8
Equipment
- skillet
Ingredients
- 1/4 cup butter divided
- 1/2 cup sliced almonds
- 1/4 cup shallots minced
- 2 garlic cloves minced
- 1 pound green beans trimmed and washed
- kosher salt and pepper to taste
- juice and zest of one lemon
- 2 tablespoons chopped fresh parsley
Instructions
- 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 1-2 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.
- Serve immediately.
Video
Notes
- Make Ahead: Trim and blanch the green beans up to 24 hours in advance. Transfer them to an ice bath, drain well and refrigerate in an airtight container until ready to finish the recipe.
- Green Beans: Haricots verts are my favorite because they’re thinner and more tender, but regular fresh green beans work well, too.
- Don’t Overcook: Blanch the beans just until bright green and crisp-tender. They should still be slightly undercooked since they’ll finish cooking in the skillet.
- Almonds: Sliced or slivered almonds both work. Keep a close eye on them while toasting because they can brown quickly.
- Storage: Store leftovers in an airtight container in the refrigerator. The almonds will soften as they sit, so add a few freshly toasted almonds before serving leftovers for extra crunch.
- Reheating: Reheat gently in a skillet over medium-low heat just until warmed through. Avoid overcooking or the green beans can become soft.
- For a Crowd: The recipe can be doubled, but use a large skillet or finish the beans in batches so they sauté instead of steam.
- Variations: Add crispy bacon, sautéed mushrooms, grated parmesan or pecorino, or buttery cracker crumbs for an easy twist.
Nutrition
Calories: 121.53kcal | Carbohydrates: 6.26g | Protein: 3.08g | Fat: 10.31g | Saturated Fat: 4.01g | Cholesterol: 15.25mg | Sodium: 54.87mg | Potassium: 188.19mg | Fiber: 2.65g | Sugar: 2.24g | Vitamin A: 652.74IU | Vitamin C: 8.48mg | Calcium: 49.01mg | Iron: 0.98mg