Garlic Green Bean Almondine (Print Version)

Tender green beans with garlic, toasted almonds, and lemon embody classic French flavor in a quick, elegant dish.

# Components:

→ Vegetables

01 - 1 pound fresh green beans, ends trimmed
02 - 2 cloves garlic, finely minced

→ Nuts

03 - 1/3 cup sliced almonds

→ Fats & Oils

04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil

→ Seasonings

06 - 1/2 teaspoon kosher salt, or to taste
07 - 1/4 teaspoon freshly ground black pepper

→ Garnish

08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon lemon zest (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 4 minutes until they are just tender and bright green. Drain and immediately transfer to a bowl of ice water to halt the cooking process. Drain thoroughly and pat dry with paper towels.
02 - Heat butter and olive oil in a large skillet over medium heat. Add sliced almonds and stir constantly for 2 to 3 minutes until they turn golden brown. Remove the almonds with a slotted spoon and set aside.
03 - Add minced garlic to the skillet and sauté for 30 seconds or until fragrant.
04 - Add blanched green beans to the skillet. Toss to coat in the garlic butter, and cook for 2 to 3 minutes until heated through.
05 - Season with kosher salt and freshly ground black pepper. Add lemon juice and toss to combine evenly.
06 - Sprinkle the toasted almonds and lemon zest (if desired) over the green beans before serving.

# Expert Advice:

01 -
  • Bright and satisfying vegetarian side that enhances any main course
  • Quick and easy to make with just a handful of fresh ingredients
  • Naturally gluten free and adaptable for dairy free diners
  • A vibrant presentation thanks to the toasted nuts and fresh green beans
  • Little ones and picky eaters tend to love it thanks to the buttery crunch
02 -
  • High in fiber and a great low carb option
  • Perfect meal prep side for busy weeks reheats well
  • Works beautifully with vegan or dairy free substitutions
03 -
  • Always dry your blanched beans well to prevent sogginess
  • Do not rush toasting the almonds a gentle golden color brings out the best flavor
  • Lemon zest is optional but it brings such a bright finishing touch I always keep extra lemons on hand

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