Green Beans Almondine – Love and Lemons
If you love low effort-high reward recipes, you need these green beans almondine in your rotation. They’re super simple and absolutely delicious!
If you’re not one for green bean casserole, add this glossy green bean recipe to your Thanksgiving menu instead! It’s my twist on green beans almondine, or amandine in French. Though it sounds fancy, this classic French side dish is really just green beans topped with sliced almonds. It’s remarkably simple and absolutely delicious.
Green Beans Almondine Recipe Ingredients
To make this green beans almondine recipe, you only need a few basic ingredients:
- Fresh green beans, of course! French haricots verts are best here, as they’re more tender than other varieties of string beans.
- Sliced almonds – Their nutty crunch contrasts perfectly with the grassy, tender green beans.
- Shallot and garlic – For savory depth of flavor.
- Extra-virgin olive oil – For sautéing the shallot and green beans. It adds a nice richness that ties the whole dish together.
- Fresh lemon juice – Its bright flavor balances this simple recipe.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Green Beans Almondine
Like I said, green beans almondine couldn’t be simpler to make. Here’s what you need to do:
First, blanch the green beans. Cook the green beans in a large pot of salted boiling water for 2 minutes, until they’re crisp-tender and bright green. Transfer them to an ice bath to stop the cooking process. Then, drain them, and spread them on a kitchen towel to dry.
Tip: If you’re making this recipe for a holiday meal and you want to get ahead, you can blanch the beans up to a day in advance!
Next, toast the almonds. I cook them in a dry skillet until they’re fragrant and beginning to brown. In a traditional recipe, they’d be sautéed in butter, but I love their crisp texture and nutty flavor when they’re toasted on their own.
Then, sauté the shallot and green beans. Remove the almonds from the pan, pour in the oil, and cook the shallot until it softens, about 2 minutes. Add the blanched green beans and cook for a few minutes more, until the beans are warm and tender.
Finally, season and serve. Stir in the garlic and lemon juice, and season to taste with salt and pepper. Then, transfer to a serving dish, and top with the toasted almonds. Enjoy!
Devour these green beans almondine with pasta, risotto, your favorite protein, or a holiday feast.
More Easy Veggie Side Dishes
If you love this green beans almondine recipe, try one of these easy veggie side dishes next:
Green Beans Almondine
Serves 4
This green beans almondine recipe is one of my favorite ways to serve green beans. It’s so simple to make, and it’s absolutely delicious. The toasted almonds offer the perfect crisp, nutty contrast to the tender green beans. A squeeze of lemon juice takes it all over the top.
- 12 ounces green beans, preferably haricot verts, trimmed
- 2 tablespoons sliced almonds
- 1 tablespoon extra-virgin olive oil
- 1 shallot, thinly sliced
- ½ teaspoon sea salt, plus more for seasoning
- 1 garlic clove, grated
- ½ tablespoon fresh lemon juice
- Freshly ground black pepper
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Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.
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Heat a cast-iron skillet over medium heat. Add the almonds to the dry skillet and toast until golden brown, 2 to 3 minutes. Remove the almonds from the pan and set aside.
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Add the oil to the pan (turn down the heat down if necessary), then add the shallot and the salt and sauté for 2 minutes. Add the green beans and sauté, 2 to 4 more minutes, until the green beans are warmed through and tender. Remove the pan from the heat, add the garlic and lemon juice and toss. Season to taste with salt and pepper and transfer to a serving dish. Top with the almonds and serve.
This article was originally published by loveandlemons.com. Read the original article here.
