Green Beans Almondine
This classic French side dish features crisp-tender green beans tossed in fragrant toasted almonds and rich butter.
Ingredients
- •1 pound fresh green beans (450g), trimmed
- •1/3 cup sliced almonds (40g)
- •3 tablespoons unsalted butter (42g) or margarine for pareve
- •1 tablespoon fresh lemon juice
- •1 clove garlic, minced
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Bring a large pot of salted water to a boil over high heat.
- 2
Prepare a large bowl of ice water and set it aside.
- 3
Add the trimmed green beans to the boiling water and cook for 3 to 4 minutes until bright green and crisp-tender.
- 4
Drain the beans and immediately plunge them into the ice water to stop the cooking process, then drain thoroughly and pat dry.
- 5
In a large skillet, melt 1 tablespoon of butter over medium-low heat.
- 6
Add the sliced almonds and toast, stirring frequently, for 3 to 5 minutes until golden brown and fragrant, then transfer them to a small bowl.
- 7
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
- 8
Add the minced garlic and cook for about 30 seconds until aromatic, being careful not to burn it.
- 9
Add the blanched green beans to the skillet, tossing them in the garlic butter until heated through, about 2 to 3 minutes.
- 10
Remove the skillet from the heat, drizzle with fresh lemon juice, and season with kosher salt and black pepper.
- 11
Stir in most of the toasted almonds, reserving a small portion to sprinkle on top just before serving.
💡 Chef tips
- To make this recipe strictly pareve for a meat meal, simply substitute the butter with equal parts high-quality margarine or extra-virgin olive oil.
- You can trim the green beans a day in advance and store them in a damp paper towel inside a sealed container in the refrigerator.
- Watch the almonds very closely while toasting, as they can burn quickly once they start to brown.
✅ How it should turn out
The finished green beans should be vibrant green with a slight crunch, coated in a savory garlic-lemon sauce and topped with nutty, golden-brown almonds.