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
Scale
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.
