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Green Beans Almondine is one of those side dishes that feels a little fancy, but couldn't be easier to pull off. Crisp-tender green beans are tossed in a simple lemon butter sauce and finished with toasted almonds for just the right amount of crunch. It's fresh, flavorful, and ready in about 20 minutes.
Looking for more recipes starring green beans? Don't miss Instant Pot Green Beans, Green Bean Casserole from Scratch, and Potatoes and Green Beans with Ham.
Kristen's Keys for Green Beans Almondine
Classic French dishes come down to technique, but dish is not at all fussy, nor do you need any culinary skills to make it. Just a few tips will help ensure the best results.
- Haricot Verts are classic but not a deal-breaker. Any variety of green beans works here. The cook time will be a bit longer for thicker green beans, but the results still divine. In fact, I sometimes dress up frozen green beans using this recipe.
- An ice bath is non-negotiable. Transferring the green beans to an ice bath after a quick boil locks in the vibrant green color and gives you tender (not mushy) beans.
- After the ice bath, pat the green beans dry with a paper towel. Extra water will dilute the buttery sauce and keep it from coating the beans properly.
- Opt for fresh lemon juice. If you don't have a lemon on hand, skip the addition altogether. Using bottled lemon juice will make the dish taste bitter, rather than fresh.
How To Make Green Bean Almondine
Unlike most French recipes (think Beef Bourguignon, Quiche Lorraine, Crepes, and French Onion Soup, this is one French recipe that is couldn't be easier to make.
Step One: Blanch Green Beans
Bring a large pot of salted water to a boil. While you are waiting for the water to come to a boil, prepare an ice bath by filling a large bowl halfway with cold water and add a couple handfuls of ice.
Once the water comes to a boil, add the green beans and a generous pinch of salt and cook for 2-4 minutes, until JUST crisp-tender, yet still bright green. Keep in mind the cook time will vary based on how thick the beans are.
Immediately transfer them to a bowl of ice water.
Step Two: Toast Almonds
In order to bring out the natural nutty notes of the almonds, it is best to quickly toast almonds in a dry skillet over medium-low heat. Toss frequently, for for just a couple minutes, or until golden and fragrant.
Don't walk away! Almonds go from perfectly toasted to burnt and bitter faster than you'd expect. Once lightly golden, remove them immediately from the skillet.
Step Three: Sauté Shallots
In the same skillet that you toasted the nuts, melt a bit of butter. Add the minced shallots and cook, stirring often, until softened and lightly golden.
Step Four: Add Green Beans
Add the drained, dried green beans to the skillet. Toss to coat in the butter and warm through for 2-3 minutes. We aren't cooking them, just warming them through.
Step Five: Finish with Lemon
Turn off the heat and stir in fresh lemon juice and a pinch of salt. Sprinkle the the toasted almonds over the top and serve immediately.
Recipe Modifications
- Dairy-Free Option: Swap the butter for your favorite plant-based butter. Taste before adding salt, as many are already salted.
- No Shallots? Skip them or use 1 tablespoon minced garlic instead. Add it briefly to the butter so it doesn't burn.
- Using Frozen Green Beans? Skip blanching. Steam according to package directions, pat dry, then proceed with the recipe.
More Easy Vegetable Side Dish Recipes
Green Beans Almondine
Video
Ingredients
- 1 pound fresh green beans
- ⅓ cup slivered almonds
- 2 tablespoons butter
- 2 tablespoons minced shallots, ~½ medium shallot or 1 small
- ½ teaspoon kosher salt, plus additional salt for cooking beans
- 1 tablespoon fresh lemon juice, ~1 medium lemon
Instructions
- Bring a large pot of water to a rapid boil. In the meantime, prepare an ice bath by filling a large bowl with cold water and a couple of handfuls of ice. Rinse and the green
- Once the water is boiling, season with 1 tablespoon of kosher salt and drop the trimmed green beans into boiling water. Boil for 2-3 minutes, or until just crisp-tender but still bright green. Then immediately, transfer to the ice bath using a spider spoon or slotted spoon.
- While the green beans chill, add the almonds to a large, dry skillet over medium-low heat. Cook, shaking the pan every 30 seconds, for 2-3 minutes. As soon as your nose begins to smell the almonds, or they begin to turn light brown, immediately remove them from the skillet.
- Return the skillet to the heat, and melt 2 tablespoons butter over medium heat. Add in 2 tablespoons minced shallots, and saute until just softened, about 3-4 minutes, stirring occasionally.
- While the shallot is cooking, remove the green beans from the ice bath and gently pat dry with a paper towel.
- Add the green beans to the skillet and saute, stirring frequently, until warmed through, about about 2-4 minutes. The length of time will be determined on how thick your greens beans are.
- Turn off the heat, add the lemon juice and salt, and toss to coat. Remove beans from skillet and place in serving dish. Top with toasted almonds and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Awesome dish thank you for sharing
So glad you enjoyed Maggie.
Simple easy way to make a beautiful side dish The recipe was straightforward I didn't use the shallots but the blanching and then putting the green beans into ice for the key to toasted slivered almonds in the butter it was a hit thank you
So glad you enjoyed this simple side dish Michael and thank you for taking the time to leave a review.
Hi there! I’ve made this and It is a fabulous recipe! But it has been a while since I made it though. Question, I need stay away from onions, shallots and garlic (I know, how boring... I love all of these!) how will this turn out without?
The lemon, butter, and almonds will add flavor. I understand having to avoid certain foods. I hope you still enjoy
What a great easy side dish! I love the freshness of the green beans and the crunch from the almonds.
I am so glad you enjoyed this Christina!
Such a simple but amazing recipe! I love how helpful your blog post was too.
I am so glad you found these tips helpful Alli 🙂
A delightful recipe that I serve quite often. I also modify it slightly depending on the main dish. With Cajun (blackened) halibut I'll add 1 tsp of dark maple syrup to the pan when sautéing, to add a hint of sweetness that melds with the bite of the fish, and when serving with a classic roast chicken I'll garnish the almondine with fried shallots. But it always starts with the simple classic!
Oh that sounds fabulous with the addition of maple! I am so glad you enjoy this recipe!
How much butter do you use. I don’t see that in the recipe.
Hi Laura, It is 2 tablespoons. Happy Thanksgiving.