Description
This classic Green Beans Almondine recipe features tender green beans sautéed with toasted almonds, butter, garlic, and a hint of lemon juice, creating a simple yet elegant side dish perfect for any meal.
Ingredients
Scale
Vegetables
- 1 pound green beans
- 1 clove garlic, minced
Nuts
- ¼ cup sliced almonds
Dairy & Others
- 2 tablespoons unsalted butter (¼ stick)
- Pinch kosher salt and ground black pepper
- 1 tablespoon lemon juice (from ½ lemon)
Instructions
- Blanch the Green Beans: Bring a pot of salted water to a boil. Add the green beans and boil for 3 minutes until they turn bright green and are slightly tender.
- Shock the Beans: Use tongs to transfer the green beans to a large bowl of ice water to stop the cooking process and preserve their vibrant color. Drain them thoroughly in a colander.
- Toast the Almonds: Place the sliced almonds in a sauté pan over medium heat. Cook, stirring frequently, until the almonds are golden brown and fragrant, about 3-4 minutes.
- Melt Butter and Combine: Add the unsalted butter to the pan with the toasted almonds and stir to melt the butter and coat the nuts evenly.
- Toss the Beans: Add the blanched green beans to the pan with the almonds and butter. Season with kosher salt and freshly ground black pepper, tossing everything together to coat well in the butter.
- Finish with Lemon and Garlic: Remove the pan from heat, then add the minced garlic and lemon juice. Toss once more to combine, letting the residual heat gently soften the garlic and distribute the lemon flavor.
Notes
- For crispier green beans, reduce boiling time by 30 seconds.
- Use raw sliced almonds for best toasting results; avoid pre-roasted almonds.
- To make this recipe vegan, substitute butter with plant-based margarine or olive oil.
- Ensure the green beans are dried well after shocking to prevent sogginess when sautéing.
- Serve immediately for best flavor and texture.
