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.
½teaspoon kosher saltplus additional salt for cooking beans
Instructions
Bring a large pot of water to a rapid boil. Season the boiling water with 1 tablespoon of kosher salt. Drop green beans into boiling water and boil for 2-3 minutes, or until just crisp-tender.
Remove green beans from the pot with a slotted spoon or spider strainer and place immediately into an ice bath.
Preheat a large skillet over medium-low heat. Add in slivered almonds. Shake the pan every 30 seconds. As soon as your nose begins to smell the almonds, or the almonds begin to turn light brown, remove the almonds from the skillet.
Remove green beans from ice bath and gently pat dry.
In the same skillet that you toasted almonds in, melt butter over medium heat. Add in shallot, and saute until just softened, about 3-4 minutes.
Add green beans and ½ teaspoon of salt, and juice of a lemon, and toss to coat. Saute until warmed through, about 3-5 minutes.
Remove beans from skillet and place in serving dish. Top with toasted almonds.
Video
Notes
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.Frozen Green Beans: To prepare this dish with frozen green beans, skip the step for blanching green beans. Simply steam your green beans according to package directions pat dry and proceed with the recipe as stated.Green Bean Varieties: String beans, haricot verts, or fresh garden green beans all work in this recipe. You will need to cook string beans and haricot verts for 1 minute less time in the boiling water than thicker green beans. 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.