Green Beans Almondine
Green beans Almondine is super quick, elegant French side with garlicky crisp beans and golden almonds. Ready in just 20 minutes – it’s simply too good to skip.
Equipment
- Large Pot
- Colander
- Large Skillet
- Spatula
Ingredients
- Green Beans1 lb
- Butter1 tbsp
- Olive Oil1 tbsp
- Garlic2 cloves
- Sliced Almonds¼ cup
- Lemon½ pc
- Salt(+ 1 tbsp salt for blanching)½ tsp
- Black Pepper¼ tsp
Instructions
- Trim the stem ends off the green beans. Bring 4 qt of water with 1 tbsp salt to a rolling boil. Add the beans, let the water return to a boil, and cook for 2-3 minutes until they turn bright green and just tender. Drain right away, rinse under cold water to stop the cooking, and pat them completely dry.
- Heat a large skillet over medium. Add the sliced almonds to the dry skillet and toast for 3-4 minutes, stirring often, until golden and fragrant. Transfer them to a small bowl to prevent burning.
- In the same skillet, heat the olive oil over medium heat then add the butter and let it melt. Stir in the minced garlic and cook for about 30 seconds, just until fragrant – do not let it brown.
- Toss the blanched beans into the skillet with the butter and garlic. Season with salt and freshly ground black pepper. Cook for 3-4 minutes, stirring occasionally, until warmed through and lightly blistered.
- Transfer to a serving dish, squeeze over fresh lemon juice or serve with lemon wedges on the side so everyone can adjust to taste, scatter the toasted almonds over the top, and serve immediately.
Notes
- Don’t skip blanching. When green beans go straight into the skillet, they brown too quickly on the outside while staying firm and undercooked in the center. A brief boil in salted water preserves their bright green color and crisp-tender texture, so they finish evenly in just a few minutes in the skillet.
- After blanching, cool the green beans immediately under very cold tap water to stop the cooking and preserve their bright green color. Then pat them dry, especially if making them ahead, as excess moisture will cause steaming instead of searing.
- To keep the almonds crunchy, toast them in a dry skillet without any fat. If they’re cooked in butter or left in the hot skillet while you finish the beans, they soften quickly, lose their crunch, and can burn. Remove them as soon as they turn lightly golden and sprinkle them over the dish just before serving.
Nutrition Information
Serving Size: 130 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 120 kcal | 6% |
| Protein | 4.3 g | 9% |
| Fat | 7.1 g | 11% |
| Saturated | 2.1 g | 11% |
| Unsaturated | 5 g | 13% |
| Carbohydrate | 11.2 g | 4% |
| Dietary Fiber | 4.2 g | 17% |
| Sugars | 3.3 g | 4% |
| Sodium | 245 mg | 11% |
| Cholesterol | 4 mg | 1% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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