Green Beans Almondine
This classic French-inspired side dish features tender-crisp green beans tossed in nutty brown butter and topped with crunchy toasted sliced almonds.
Ingredients
- •1 pound fresh green beans, trimmed (450g)
- •3 tablespoons unsalted butter (42g)
- •1/2 cup sliced almonds (50g)
- •2 cloves garlic, minced
- •1 tablespoon fresh lemon juice
- •3/4 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 tender-crisp.
- 4
Drain the green beans and immediately plunge them into the ice water to stop the cooking process, then drain them well and pat dry with paper towels.
- 5
In a large skillet, melt the butter over medium heat.
- 6
Add the sliced almonds and cook, stirring frequently, for 3 to 4 minutes until the almonds are golden brown and the butter smells nutty and fragrant.
- 7
Stir in the minced garlic and cook for 30 seconds until aromatic, being careful not to burn it.
- 8
Add the blanched green beans to the skillet, tossing well to coat them in the warm almond butter mixture.
- 9
Cook for 2 to 3 minutes until the green beans are heated through.
- 10
Remove the skillet from the heat, drizzle with fresh lemon juice, and season with kosher salt and black pepper before serving.
💡 Chef tips
- Shocking the green beans in ice water immediately after boiling locks in their vibrant green color and prevents them from overcooking.
- Watch the butter and almonds closely once they are in the pan, as they can burn very quickly.
- You can trim the green beans up to a day in advance and store them in the refrigerator in a sealed bag with a damp paper towel.
✅ How it should turn out
The finished green beans should be vibrant green and tender-crisp, coated in a fragrant brown butter sauce with golden, crunchy almonds and a bright, zesty finish.