Green Beans Almondine

No ratings yet

These green beans almondine are crisp tender and buttery, topped with toasted almonds and finished with a touch of fresh lemon.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: French

Servings: people

Calories: 115kcal

Author: Tania

Toast the almonds: Melt ½ tablespoon butter in a skillet over medium-low heat. Add the sliced almonds and toast for 3 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate and set aside. Tip: Keep an eye because they tend to burn quickly.
Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, until bright green and crisp-tender.
Prepare an ice bath for the green beans. Transfer the green beans immediately to an ice bath to stop the cooking process. Then drain and pat dry.
Sauté aromatics: In a large skillet, melt the remaining 2 tablespoons butter over medium heat. Add the shallots and sauté for about 2 minutes, until softened. Add the garlic and lemon zest, and cook for another 1 minute until fragrant.
Add green beans: Add the blanched green beans (patted dry) to the skillet and toss until coated. Cook for another 2-3 minutes, until heated through. Season with salt and pepper to taste.
Finish with a squeeze of fresh lemon juice to taste. Add a drizzle of olive oil if desired. Top with the toasted almonds generously and serve warm.

Green beans: French green beans (haricots verts) are best here. They are thinner and have a crisper bite. If you use regular green beans, add 1 to 2 minutes to the blanching time.
Pat dry the beans well: Extra water will splatter in the hot butter and keep the light coating of butter from clinging.
If using frozen green beans: Skip the blanching. Thaw, pat very dry, and sauté a few extra minutes until heated through.
Add the lemon juice and toasted almonds right before serving to keep the beans bright green and the almonds crunchy.
Make ahead for the holidays: Blanch, shock, and dry the beans up to 3 days ahead, and store them wrapped in paper towels in the fridge. Toast the almonds up to 5 days ahead and store at room temperature. Cold beans may need an extra minute or two in the skillet.
Storing: Refrigerate leftovers in an airtight container for 3 to 4 days, storing the almonds separately if possible.
Reheating: Warm in a skillet over medium heat with a small pat of butter for 2 to 3 minutes.

Substitutions and variations

Nuts: Use slivered almonds, pecans, or hazelnuts.
Dairy-free: Swap the butter for olive oil or plant-based butter.
Toppings: Add parmesan, crispy bacon, or candied pecans.
No blanching? Steam the beans in the skillet with a splash of water, covered, then finish as written.

Disclaimer: Nutritional values (per serving) are approximates only.