A classic
French side dish, this recipe turns humble green beans into an easy and impressive side dish you can make all year round. When we’re craving a creative side that’s lighter than green bean casserole but a bit more than simple roasted green beans, this is the recipe we turn to. Sautéed with shallots and garlic, tossed with buttery, toasted almonds, and finished with lemon, these green beans are quick enough to serve for a weeknight dinner while also being fancy enough to have a spot at your holiday dinner. Read on for our top tips to make them perfectly every time:
What are green beans almondine?
Almondine (or amandine) might sound fancy, but don’t be intimidated by its sophisticated name—it’s just the culinary term for an almond garnish. Dishes are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds.
Can I make this with regular green beans?
Yes! Although thinner, longer, and straighter haricots verts are traditionally used, you can substitute regular green beans if that’s what you’ve got on hand. Instead of blanching for 2 to 3 minutes in the first step, increase the blanching time to about 4 minutes, or until the green beans are tender but still crisp. Hot tip: Haricots verts will go limp in your crisper much faster than regular green beans, so plan accordingly if you’re shopping ahead of time.
Serving ideas:
This dish is best served fresh as the almonds may soften the longer they sit on top of the green beans. For a fast and satisfying meal, serve the green beans alongside cooked rice and any leftover proteins you might have on hand, like baked salmon or rotisserie chicken. For something more upscale, try them paired with prime rib, mushroom risotto, or garlicky lamb chops. These also make a great alternative to heavier holiday dishes, so try them out this Christmas (or any other holiday!).
Made this? Let us know how it went in the comments below.
A classic
French side dish, this recipe turns humble green beans into an easy and impressive side dish you can make all year round. When we’re craving a creative side that’s lighter than green bean casserole but a bit more than simple roasted green beans, this is the recipe we turn to. Sautéed with shallots and garlic, tossed with buttery, toasted almonds, and finished with lemon, these green beans are quick enough to serve for a weeknight dinner while also being fancy enough to have a spot at your holiday dinner. Read on for our top tips to make them perfectly every time:
What are green beans almondine?
Almondine (or amandine) might sound fancy, but don’t be intimidated by its sophisticated name—it’s just the culinary term for an almond garnish. Dishes are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds.
Can I make this with regular green beans?
Yes! Although thinner, longer, and straighter haricots verts are traditionally used, you can substitute regular green beans if that’s what you’ve got on hand. Instead of blanching for 2 to 3 minutes in the first step, increase the blanching time to about 4 minutes, or until the green beans are tender but still crisp. Hot tip: Haricots verts will go limp in your crisper much faster than regular green beans, so plan accordingly if you’re shopping ahead of time.
Serving ideas:
This dish is best served fresh as the almonds may soften the longer they sit on top of the green beans. For a fast and satisfying meal, serve the green beans alongside cooked rice and any leftover proteins you might have on hand, like baked salmon or rotisserie chicken. For something more upscale, try them paired with prime rib, mushroom risotto, or garlicky lamb chops. These also make a great alternative to heavier holiday dishes, so try them out this Christmas (or any other holiday!).
Made this? Let us know how it went in the comments below.
- Yields:
-
4
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 25 mins
- Cal/Serv:
- 236
Directions
-
- Step 1
Bring a large pot of salted water to a boil. Meanwhile, prep an ice bath by filling a large bowl with ice and water. Cook green beans until crisp-tender, 2 to 3 minutes (you want them to be slightly undercooked as they will continue to cook later). Using a slotted spoon, immediately transfer beans to ice bath. Drain.
- Step 2In large skillet over medium-low heat, melt butter until lightly bubbling. Add almonds and cook, stirring frequently, until golden brown, 3 to 4 minutes. Reduce heat to low and add shallots and garlic. Cook, stirring occasionally, until fragrant, 2 to 3 minutes. Add green beans and toss until combined and beans are tender. Stir in lemon zest and juice, tossing to coat; season with salt and pepper.
- Step 1
