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Green Beans Almondine Recipe

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5 from 7 reviews

This quick and easy Green Beans Almondine Recipe combines French green beans with toasted almonds, garlic, and little lemon juice for an elegant side dish. 

Ingredients

  • 1 lb french green beans
  • 2 tablespoon butter
  • 2 tablespoons olive oil
  • 1/2 cup sliced almonds or slivered almonds
  • 2 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of water to boil. Add the green beans and blanch for 2-3 minutes. Remove from heat, drain, and plunge into a large bowl of ice water. When cooled, drain well and dry with paper towels.
  2. In a large skillet over medium heat, melt 1 tablespoon butter and heat 1 tablespoon olive oil. When hot, add the sliced or slivered almonds and cook until fragrant and lightly browned, approximately 2-3 minutes. Remove from the heat and plate.
  3. Melt 1 tablespoon butter and heat 1 tablespoon olive oil in the same skillet over medium-low heat. Add the green beans and cook for 5-7 minutes, tossing frequently. Reduce the heat to low. Add the garlic and cook for 1 minute. Add the lemon juice and cook for 1 minute. Season with salt and freshly ground black pepper. 
  4. Add the almonds back to the pan and stir to combine, or spoon the green bean mixture into a serving dish and top with almonds.

Notes

  • For optimal flavor, use fresh green beans. I like the haricots verts or French-style green beans. They are slightly longer and skinnier than regular green beans. They are harvested earlier and are more tender.
  • Use sliced or slivered almonds. They both work equally well with this recipe.
  • Season with kosher salt, freshly ground black pepper, lemon zest, or seasoned salt.
  • Storage – store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet on the stovetop or in the microwave at reduced power. The almonds will have lost some of their crunchiness, but the dish will still taste delicious.
  • Freeze for up to 3 months in an airtight container or freezer bag. Thaw in the refrigerator overnight. Reheat in a skillet on the stove top or in the microwave at reduced power.

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