If you are looking for a side dish that is both elegant and simple to prepare, this Green Beans Almondine Recipe is an absolute winner. Crisp-tender green beans are brightened up by toasted almonds and a fresh squeeze of lemon, making every bite burst with flavor and texture. It’s a classic that brings a touch of French-American charm to your table, perfect for holiday dinners or any day you want to impress with minimal fuss. Once you try this recipe, it might just become your go-to green bean dish for life.
Ingredients You’ll Need
This Green Beans Almondine Recipe shines because of a handful of straightforward ingredients that each play an important role in creating its delicious balance of flavors and textures. From the crunchy almonds to the zesty lemon, everything works in harmony to elevate the green beans.
- 1 pound fresh green beans (trimmed): Choose crisp, bright green beans for the best texture and color.
- 3 tablespoons unsalted butter: Adds a rich, creamy foundation that carries the flavors beautifully.
- 1 tablespoon olive oil: Helps prevent the butter from browning too fast and adds a subtle fruity note.
- 1/2 cup sliced almonds: Toasted until golden, they bring delightful crunch and nuttiness to the dish.
- 2 cloves garlic (minced): Infuses the dish with a warm, fragrant pop of flavor.
- 1 tablespoon fresh lemon juice: Brightens every bite, balancing the richness with refreshing acidity.
- 1 teaspoon lemon zest (optional): Adds an extra zing of citrus aroma for a more vibrant finish.
- 1/2 teaspoon kosher salt (plus more for boiling water): Essential for seasoning and enhancing all flavors.
- 1/4 teaspoon black pepper: Adds a gentle heat to round out the taste.
- Optional pinch of red pepper flakes: For those who like a little subtle kick of spice.
- 1 tablespoon chopped fresh parsley (optional): A fresh, herbal garnish to add color and brightness at the end.
How to Make Green Beans Almondine Recipe
Step 1: Boil and Blanch the Green Beans
Start by bringing a large pot of water to a generous boil, seasoning it well with salt to enhance the beans’ natural flavors. Adding the green beans to this water will cook them until they’re perfectly crisp-tender, typically around 3 to 5 minutes. This blanching step is key to locking in a vibrant green color and that satisfying snap.
Step 2: Shock in Cold Water and Dry
Once the green beans are cooked just right, promptly drain them and rinse under cold running water or transfer to an ice bath. This stops the cooking process immediately, preventing sogginess and preserving their beautiful color. After chilling, pat them dry carefully to avoid any oil splatters when sautéing.
Step 3: Toast the Almonds in Butter and Olive Oil
In a large skillet over medium heat, melt the butter together with the olive oil. Toss in the sliced almonds and keep stirring them until they turn a gorgeous golden brown and release their nutty aroma. This step brings that classic almond flavor front and center, making it really special.
Step 4: Add Garlic and Cook Briefly
Next, stir in the minced garlic and cook it for just about 30 seconds until it’s fragrant but not browned. This ensures that the garlic complements without overpowering, gently elevating the dish’s overall flavor.
Step 5: Toss in the Green Beans
Add the blanched green beans back into the skillet and toss them with the almonds and garlic so every piece is coated and heated through. This step finishes the cooking with a lovely sauté that melds all the flavors together beautifully.
Step 6: Season and Add Lemon
Season your beans with kosher salt, black pepper, and red pepper flakes if you’re using them for a slight spicy touch. Then drizzle with fresh lemon juice and, if you like, sprinkle the lemon zest on top. Toss everything together gently — that citrus will brighten and lift the whole dish.
Step 7: Garnish and Serve Warm
Finally, scatter chopped fresh parsley over the top if you have it on hand. It lends a fresh pop of color and a hint of herbal brightness that makes this Green Beans Almondine Recipe look just as good as it tastes. Serve right out of the skillet so the beans stay warm and inviting!
How to Serve Green Beans Almondine Recipe
Garnishes
Adding a sprinkle of fresh parsley is a classic finishing touch that gives the dish a lovely burst of green and subtle fresh flavor. You can also consider some finely grated lemon zest for a zingy pop or even a few more toasted almonds on top for extra crunch and visual interest.
Side Dishes
Green Beans Almondine pairs beautifully with a variety of main courses—think roasted chicken, seared fish, or even a hearty beef roast. Its light lemony flavor and crunchy almonds provide a wonderful contrast to richer, meatier dishes, making it a versatile side that fits many dinner occasions.
Creative Ways to Present
For a stunning presentation, try arranging the green beans in a neat pile on a serving platter and scatter almonds and parsley delicately on top. For informal settings, serve right from the skillet so everyone can help themselves. Either way, it’s visually inviting and enticingly aromatic.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place them in an airtight container and refrigerate for up to two days. The green beans may lose a bit of their initial crispness but will still retain plenty of flavor for an easy next-day side or lunch addition.
Freezing
Freezing this dish is not recommended as green beans tend to become mushy after thawing, and the almonds may lose their crunchiness. It’s best enjoyed fresh or refrigerated for short-term use.
Reheating
To reheat, warm the green beans gently in a skillet over medium-low heat just until heated through. Adding a small pat of butter or a splash of olive oil can help revive the flavor and texture, but avoid microwaving to keep the almonds from becoming soggy.
FAQs
Can I use frozen green beans for this Green Beans Almondine Recipe?
While fresh green beans are ideal for the best texture and vibrant color, you can use frozen green beans if needed. Just thaw and pat them dry well before cooking, but expect a softer bite compared to fresh beans.
What can I substitute for almonds in this recipe?
If you have a nut allergy or want to change things up, toasted breadcrumbs or pine nuts can be interesting alternatives, providing a bit of crunch without the almond flavor.
Is this recipe suitable for a vegetarian or gluten-free diet?
Absolutely! This Green Beans Almondine Recipe is naturally vegetarian and gluten-free, making it a perfect side dish for many dietary preferences.
Can I prepare part of this dish in advance?
Yes! You can blanch the green beans up to 24 hours ahead and refrigerate them. When you’re ready to serve, simply toast the almonds, sauté the garlic, and finish warming the beans in the skillet for fresh flavor and texture.
How spicy does the optional red pepper flakes make the dish?
Just a pinch adds a subtle warmth without overpowering the delicate flavors. If you prefer no heat, feel free to omit it entirely—the lemon and garlic ensure it’s full of character without any spice.
Final Thoughts
This Green Beans Almondine Recipe is truly a kitchen gem — it’s quick, simple, and delivers loads of flavor and texture that feel special and refined. Whether it’s for a festive holiday dinner or a weekday meal that deserves a little extra love, this dish is sure to delight your taste buds and become a cherished classic in your recipe repertoire. Give it a try, and watch how it transforms humble green beans into a standout side everyone will ask you to make again!
Print
Green Beans Almondine Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: French-American
- Diet: Vegetarian, Gluten Free
Description
Green Beans Almondine is a classic French-American side dish featuring tender-crisp green beans tossed with toasted sliced almonds, garlic, and a bright touch of lemon. This easy, elegant recipe combines buttery richness with fresh, vibrant flavors and is perfect for holiday meals or everyday dinners.
Ingredients
Green Beans
- 1 pound fresh green beans, trimmed
Almondine Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup sliced almonds
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (optional)
- 1/2 teaspoon kosher salt (plus more for boiling water)
- 1/4 teaspoon black pepper
- Optional pinch of red pepper flakes
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Boil the green beans: Bring a large pot of water to a boil and generously salt the water. Add the trimmed green beans and cook until they are crisp-tender, about 3 to 5 minutes.
- Shock the green beans: Drain the green beans and immediately rinse them with cold water or plunge them into an ice bath to stop the cooking process. Drain well and pat dry to prevent splattering during sautéing.
- Toast the almonds: In a large skillet over medium heat, melt the butter together with the olive oil. Add the sliced almonds and cook while stirring often, until they turn golden and fragrant, about 2 to 4 minutes.
- Sauté the garlic: Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it.
- Combine green beans and almonds: Add the drained green beans to the skillet and toss them with the almond and garlic mixture. Heat through for about 2 to 3 minutes.
- Season and finish: Season the green beans with salt, black pepper, and red pepper flakes if using. Add fresh lemon juice and lemon zest if desired, then toss everything together to combine all flavors.
- Add fresh herbs and serve: Garnish with chopped fresh parsley if desired, and serve the Green Beans Almondine warm as a flavorful side dish.
Notes
- For vibrant color and ideal texture, avoid overcooking the green beans and immediately stop cooking by shocking in cold water.
- If preferred, you can sauté the green beans instead of boiling them first, but blanching helps achieve the classic tender-crisp texture.
- Green beans can be blanched up to 24 hours ahead of time and refrigerated; simply finish by sautéing in the skillet before serving.
