Green Beans Almondine
Made with fresh green beans, a simple lemon butter sauce, and toasted almonds, this simple recipe elevates green beans into a memorable side dish with minimal effort.
Servings: 4
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.
Video
Notes
Green Bean Varieties: Haricot verts are classic, but string beans or fresh garden green beans all work in this recipe. Cook on the shorter end for thin green beans and on the longer side for thicker green beans.
Frozen Green Beans: Steam your green beans according to package directions pat dry and proceed with the recipe, starting with toasting almonds.
Shallots: Feel free to leave out shallots, for a more kid-friendly recipe.
Lemon Juice: Do not substitute jarred lemon juice for fresh lemon juice. Feel free to add the zest of the lemon along with the lemon juice for a more intense lemon flavor.
Storage: Leftover green beans almondine can be stored in an airtight storage container for up to 4 days in the refrigerator. Reheat in a dry skillet until just warmed through. This will help the almonds stay crispy, as they may become soggy if the leftovers are microwaved.
Nutrition
Calories: 144kcal | Carbohydrates: 12g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 57mg | Potassium: 339mg | Fiber: 4g | Sugar: 4g | Vitamin A: 955IU | Vitamin C: 28.1mg | Calcium: 73mg | Iron: 1.7mg
