Green Beans Almondine
Green Beans Almondine is a classic French side dish made with crisp-tender green beans tossed in garlic butter, topped with golden toasted almonds, and finished with a bright squeeze of fresh lemon juice. It comes together in just 15 minutes with only six simple ingredients, making it one of the most effortless yet elegant sides you can put on the table. Perfect for Easter, holiday dinners, or any weeknight when you want something light, flavorful, and a little special.
Equipment
- Large pot For blanching the green beans
- Large skillet 12-inch recommended
- Colander or strainer For draining blanched green beans
- Large bowl Filled with ice water for the ice bath
- Sharp knife and cutting board For trimming green beans and mincing garlic
- Wooden spoon or silicone spatula For stirring almonds and garlic
- Tongs For tossing green beans in the pan
- Measuring cups and spoons
- Microplane zester (optional) For adding lemon zest as a garnish
Ingredients
- 1 lb fresh green beans about 450g, ends trimmed
- ½ cup sliced almonds about 45g
- 3 tablespoons butter about 42g; use real butter for best flavor
- 2 cloves garlic minced
- 1 tablespoon lemon juice freshly squeezed; about ½ a lemon
- salt and pepper to taste
Instructions
- Rinse the green beans under cold water, pat dry, and snap or cut off both ends. Set aside.
- Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl. Boil the green beans for 3 to 4 minutes until crisp-tender and bright green, then immediately transfer to the ice bath for 2 minutes. Drain and pat thoroughly dry.
- In a dry skillet over medium heat, toast the sliced almonds for 2 to 3 minutes, stirring constantly, until light golden and fragrant. Remove immediately and set aside.
- In the same skillet over medium heat, melt the butter, then add the minced garlic and cook for 30 to 60 seconds until fragrant and just barely golden. Do not let it brown.
- Add the dried blanched green beans to the skillet and toss to coat in the garlic butter. Cook for 2 to 3 minutes until heated through. Season with salt and pepper to taste.
- Remove the skillet from heat, add the toasted almonds, and drizzle with lemon juice. Toss everything together and adjust seasoning as needed.
- Transfer to a serving platter and serve right away while the beans are warm and the almonds are crisp. Garnish with extra almonds or a lemon wedge if desired.
Notes
- Dry the beans well: Patting the blanched beans thoroughly dry prevents the butter from splattering and keeps the beans glossy rather than soggy.
- Don't skip the ice bath: It stops the cooking immediately and locks in the bright green color and crisp-tender texture.
- Toast almonds in a dry pan first: This gives them a deeper, nuttier flavor and more control over browning before they hit the butter.
- Use fresh garlic: Minced fresh garlic gives far better flavor than garlic powder in this simple dish.
- Add lemon juice off the heat: This preserves a brighter, fresher citrus flavor instead of a flat, cooked taste.
- Make-ahead tip: Blanch the green beans and toast the almonds up to a day in advance. Store beans in the fridge and almonds at room temperature, then finish the sauté just before serving.
- Brown butter variation: Cook the butter a little longer until it turns amber and smells nutty for a richer, more complex flavor.
- Dairy-free option: Substitute butter with a good-quality olive oil or vegan butter alternative.
- Nut substitutions: Pine nuts, pecans, walnuts, or toasted pumpkin seeds all work well if almonds are unavailable.
- Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a small pat of butter. Freezing is not recommended as the beans become mushy.
Nutrition
Serving: 1ServingCalories: 180kcalCarbohydrates: 10gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 23mgSodium: 160mgPotassium: 240mgFiber: 4gSugar: 4gVitamin A: 12IUVitamin C: 20mgCalcium: 6mgIron: 8mg
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