Green Beans Almondine

Green beans in almondine in a white serving dish

Green Beans Almondine is an easy side dish that is fast enough to make on a weeknight, yet impressive enough to serve at a holiday dinner. Shallot- and garlic-infused butter coats the French string beans and almond slices, while a squeeze of lemon brightens the flavour. You may never eat plain green beans again!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: French

Keyword: Green Beans Almondine, Green Beans with Almonds

Servings:

Calories: 177kcal

Author: Laura Lawless, BASc

Equipment

Frying Pan
Scoop Colander
Silicone Tongs
Juicer

Ingredients

1 lb French green beans also called haricots verts or French string beans
3 tablespoons butter
1/3 cup blanched almond slices
2 large shallots, chopped small about 1/2 cup
1/8 teaspoon red pepper flakes
3 cloves garlic, minced
2-3 teaspoons freshly squeezed lemon juice optional
salt and pepper, to taste

Instructions

Fill a large sauce pan with water and add 1 tablespoon of salt. Bring to a boil and add the French green beans. Blanch for 2-2.5 minutes (no longer, or you'll have floppy beans!). While the beans are cooking, prepare an ice bath in a large bowl (use a full tray of ice cubes and enough water to submerge the beans). Once the beans are done cooking, drain immediately and add to the ice bath.
Meanwhile, heat a large non-stick skillet over medium heat. Add the butter and allow it to melt, then add the almond slices. Brown the almonds for 4-5 minutes, stirring occasionally, until they start to turn a dark golden colour. Then, add the shallots and red pepper flakes and sauté another 2 minutes. Finally, add the garlic and sauté another 30 seconds, until fragrant.
Drain the beans from the ice bath and add to the skillet with the almonds, shallot and garlic. Add the lemon juice, if using. Toss the beans gently (I use silicon-tipped tongs) until they're evenly coated and warmed through. Season with salt and pepper to taste and serve immediately.

Video

Notes

To substitute regular green beans, blanch for about 4 minutes (or until tender, but still crisp) and proceed with the rest of the recipe as directed.
To make ahead, blanch the green beans, put them in the ice bath until cool, drain well then store in a sealed container in the fridge for up to 3 days. Proceed from step two of the recipe about 10 minutes before you plan to serve your meal.
To reheat, melt a little butter in a non-stick skillet and toss gently until warmed through.

Nutrition