# Green Beans Almondine

Green beans blanched, then tossed with browned butter, garlic, lemon and toasted sliced almonds. Crisp, nutty and bright.

 

 

 ![Green Beans Almondine](https://irenpins.com/wp-content/uploads/2026/11/ire-251-green-beans-almondine-db9c57db.webp)  

 [Print](#wpzoom-recipe-card-green-beans-almondine) 

  

 

 

 

## Green Beans Almondine

Recipe by Iren Pavlenko

 

- 
- 
- 
- 
- 

0.0 from 0 votes ** 

Course: Side DishDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Green beans blanched, then tossed with browned butter, garlic, lemon and toasted sliced almonds. Crisp, nutty and bright.

### Ingredients

- 2 lb fresh green beans, trimmed
- 1 tablespoon kosher salt, for the water
- 1/2 cup sliced almonds
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
- 1 pinch red pepper flakes

### Directions

- Bring a large pot of water to a boil and add the tablespoon of salt.
- Fill a big bowl with ice water and set it next to the stove.
- Toast the almonds in a dry skillet over medium heat for 3 minutes, shaking the pan, until golden, then tip them out.
- Drop the green beans into the boiling water and cook 3 to 4 minutes, until bright green and just tender.
- Lift the beans out with [kitchen tongs](/go/amazon/?p=B0DF7N9DS6) and drop them into the ice bath for 2 minutes.
- Drain and pat the beans dry.
- Melt the butter in the skillet until it foams and turns light brown, about 3 minutes.
- Add the shallot and cook 2 minutes, then add the garlic for 30 seconds.
- Toss in the beans, salt, pepper and red pepper flakes and cook 3 minutes until hot.
- Stir in the lemon juice, zest, parsley and almonds and serve right away.

 

### Notes

 

Blanch and chill the beans a day ahead, then finish the dish in the skillet just before serving. Frozen beans work, but skip the blanching step and add 2 minutes to the skillet. Leftovers keep 2 days. Swap sliced almonds for pecans if you like.

 

  

## Why blanch and chill

 

Blanching keeps the beans bright green, and the ice bath stops the cooking. Browned butter adds a nutty flavor. Toasted almonds add crunch. The brown butter is what separates this from plain steamed beans. It smells like toasted nuts, and it takes only a few minutes to get there.

 

Dry the beans after the ice bath so the butter does not spatter. Wet beans steam in the pan and lose their snap.

 

## Green Beans Almondine swaps

 

Pecans can replace the almonds. Frozen beans work with a few changes. Do not use canned beans, since they are too soft.

 

Reheat leftover beans in a skillet, not a microwave, to keep some snap.

 

## What to serve

 

Roast chicken, fish or a holiday ham.

 

Toast the almonds first and keep an eye on them. They burn in seconds. Finish with lemon so the dish tastes bright.

 

## A common mistake

 

Burning the butter. Watch it, and add the garlic late.

 

Leave the almonds out of the container until the last minute, or they turn soft.