Green Beans Almondine (Printable)
Sautéed fresh green beans with toasted almonds and lemon for a light, flavorful side.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh green beans, trimmed
02 - 1 small shallot, finely chopped
→ Nuts
03 - 1/3 cup sliced almonds
→ Dairy
04 - 2 tbsp unsalted butter
→ Seasonings
05 - 1 tbsp fresh lemon juice
06 - 1/2 tsp salt, or to taste
07 - 1/4 tsp freshly ground black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add green beans and blanch for 2–3 minutes until bright green and crisp-tender. Drain and immediately rinse under cold water to halt cooking. Set aside.
02 - In a large skillet over medium heat, melt 1 tablespoon butter. Add sliced almonds and toast, stirring frequently, until golden brown, about 2–3 minutes. Remove and set aside.
03 - In the same skillet, melt remaining 1 tablespoon butter. Sauté chopped shallot for 1 minute until fragrant and translucent.
04 - Add blanched green beans to the skillet. Sauté for 2–3 minutes, stirring to combine.
05 - Sprinkle toasted almonds over the beans. Add lemon juice, salt, and pepper. Toss together and cook for 1 minute until heated through.
06 - Serve immediately, garnished with extra almonds if desired.
# Expert Hacks:
01 -
- It's ready in under 20 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent hours cooking
- The butter and lemon create this magic moment where everything tastes richer and brighter at the same time
- It pairs beautifully with almost any protein, so it becomes your secret weapon for impressing without stress
02 -
- Don't skip the ice bath after blanching. I learned this the hard way when I served mushy green beans to guests. Cold water stops the cooking immediately and keeps them crisp and alive
- Toasted almonds are where this dish gets its soul. Raw or store-bought toasted almonds won't give you the same depth of flavor. Those few extra minutes of toasting in butter make all the difference between good and unforgettable
03 -
- Keep a small bowl of lemon juice within reach while cooking. A final squeeze at the table brightens everything and reminds guests that this humble side dish was made with care
- Toast your almonds in small batches if you're doubling the recipe. It's tempting to do it all at once, but small batches toast evenly and no almond gets left behind