Green Beans Almondine
This classic French side dish features crisp-tender green beans tossed in fragrant toasted almond slices and rich olive oil.
Ingredients
- •1 pound fresh green beans (450g), trimmed
- •1/3 cup sliced almonds (40g)
- •3 tablespoons extra-virgin olive oil
- •2 cloves garlic, minced
- •1 tablespoon fresh lemon juice
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 tablespoon finely chopped fresh parsley
Instructions
- 1
Bring a large pot of salted water to a boil and prepare a large bowl of ice water.
- 2
Add the trimmed green beans to the boiling water and blanch for 3 to 4 minutes until bright green and crisp-tender.
- 3
Immediately transfer the blanched beans to the ice water to stop the cooking process, then drain well and pat dry.
- 4
In a large skillet over medium-low heat, add the extra-virgin olive oil and sliced almonds.
- 5
Cook, stirring frequently, for 3 to 5 minutes until the almonds are lightly golden brown and fragrant.
- 6
Add the minced garlic to the skillet and cook for 30 seconds until aromatic, being careful not to burn it.
- 7
Add the green beans to the skillet, tossing well to coat them in the garlic almond oil, and cook for 2 to 3 minutes until heated through.
- 8
Remove from heat, stir in the fresh lemon juice, kosher salt, and black pepper.
- 9
Transfer to a serving dish, garnish with chopped fresh parsley, and serve immediately.
💡 Chef tips
- For a richer dairy version, you can substitute the olive oil with an equal amount of unsalted butter.
- You can blanch the green beans a few hours in advance and keep them in the refrigerator until ready to toss with the warm almonds.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished green beans almondine should be vibrantly green, perfectly tender-crisp with a nutty toasted aroma, and brightened by a hint of fresh lemon.