Green Beans Almondine
Green beans blanched, then tossed with browned butter, garlic, lemon and toasted sliced almonds. Crisp, nutty and bright.
Green Beans Almondine
Course: Side DishDifficulty: Easy8
servings10
minutes15
minutesGreen 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 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.
Green Beans Almondine at a glance
- Prep time: 10 minutes
- Cooking time: 15 minutes
- Servings: 8 servings
- Ingredients: 12, led by fresh green beans, kosher salt, sliced almonds, butter
Tips for Green Beans Almondine
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.
Green Beans Almondine FAQ
How long does Green Beans Almondine take?
Green Beans Almondine takes 15 minutes of cooking after 10 minutes of prep.
How many people does Green Beans Almondine serve?
This recipe makes 8 servings.
What do I need to make Green Beans Almondine?
12 ingredients, led by fresh green beans, kosher salt, sliced almonds, butter. Amounts are in the recipe card above.
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