Green Beans Almondine
Green beans almondine is a simple stovetop side dish made with crisp-tender green beans, buttery toasted almonds, shallots, garlic, and fresh lemon juice. The beans are bright, the almonds get crunchy, and the lemon juice adds the perfect amount of acidity.
This is one of my absolute favorite ways to use fresh green beans. Growing up, I couldn’t stand green beans. Then I learned it’s really all about the preparation.
I use fresh beans in my green beans almondine. They get blanched then sauteed until they’re bright green and crisp (never mushy!). Crisp beans make a world of difference in this dish.
Then they’re tossed in a little butter, shallots, garlic, and fresh lemon juice. I love serving this as a Thanksgiving side dish because it’s light and not heavy like a lot of casseroles. It’s great next to the roast orange turkey, sweet potato casserole, and parmesan mashed potatoes.
Good Things to Know Before You Start
- ✓ Ready in 25 minutes
- ✓ Fresh or frozen green beans work
- ✓ Best served immediately
- ✓ Not freezer friendly
My Best Tips
Don’t skip the ice bath. It stops the green beans from cooking after they leave the boiling water, which helps keep them bright green and prevents them from getting too soft in the skillet.
Watch the almonds closely and remove them from the skillet as soon as they’re lightly toasted. Add the garlic only after the shallot softens, and cook it for about 30 seconds so it doesn’t burn.
How to Make Green Beans Almondine
Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 5 to 6 minutes, until they turn bright green and are tender but still have a crisp bite. Move them straight to a bowl of ice water, then drain and dry them really well.
Toast the almonds: Melt 1 tablespoon of butter in a large skillet over low-medium heat. Add the sliced almonds and cook for 3 to 4 minutes, stirring often, until lightly toasted. Transfer them to a plate.
Cook the shallot and garlic: Add the remaining tablespoon of butter and the sliced shallot to the skillet. Cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds.
Finish up: Add the green beans, lemon juice, toasted almonds, salt, and pepper. Toss everything together, remove from heat, and serve immediately.
Ingredients
- 1 pound fresh green beans, washed and ends trimmed
- 2 tablespoons unsalted butter
- ½ cup sliced almonds
- ¼ cup shallots, thinly sliced (about 1 medium shallot)
- 2 garlic cloves, minced
- 2 teaspoons freshly squeezed lemon juice
- ¼ teaspoon salt, or more to taste
- ⅛ teaspoon black pepper
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Instructions
- Bring a large pot of salted water to a boil. Add the green beans and cook for 5 to 6 minutes, until bright green and tender but still crisp. Drain and immediately transfer to a bowl of ice water. Drain again and set aside.1 pound fresh green beans
- While the green beans cook, melt 1 tablespoon of butter in a large skillet over low-medium heat. Add the almonds and cook for 3 to 4 minutes, stirring often, until lightly toasted. Transfer the almonds to a plate.1 tablespoons unsalted butter½ cup sliced almonds
- Add the remaining 1 tablespoon of butter and the shallot to the skillet. Cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.1 tablespoons unsalted butter¼ cup shallots2 garlic cloves
- Add the green beans, lemon juice, toasted almonds, salt, and pepper. Toss to combine, remove from the heat, and serve immediately.2 teaspoons freshly squeezed lemon juice¼ teaspoon salt⅛ teaspoon black pepper
Notes
- Fresh green beans have the best texture. Frozen green beans also work; reduce the blanching time slightly so they don’t overcook.
- For a dairy-free version, replace the butter with olive oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet.
- Freezing is not recommended because the green beans soften after thawing.