Green Bean Almondine

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Green Bean Almondine: The source of this dish for Green Beans Almondine is Natasha’s Kitchen Cookbook. If you haven’t tried green beans before, you will after making this easy meal that takes only fifteen minutes to prepare. The tastes are truly remarkable. My kids really enjoy this recipe for green beans and often ask for more!

Though it sounds elegant, the classic French dish of sautéed green beans with almonds is actually rather simple to make and tastes great as a side dish any night of the week. It also looks great served as part of a holiday spread.

Ingredients

1 lbs green beans, or haricots verts, rinsed and trimmed
4 Tbsp unsalted butter, divided into 3 Tbsp + 1 Tbsp

1/2 cup slivered almonds, or sliced almonds
1/8 tsp black pepper, or added to taste

1/4 tsp fine sea salt, or to taste, plus 1 Tbsp to salt the water
2 cloves garlic, minced
1 1/2 tsp lemon zest, plus more to serve

Instructions

Pour 2/3 of the water into a big saucepan and bring it to a quick boil. Add green beans and 1 tsp salt. Bring back to a boil and cook for 3–7 minutes, depending on the size of the green beans, or until they are crisp-tender.

To halt the cooking process, immediately drain the beans in a strainer and rinse them with cold water. After draining, set away.

In a big frying pan, melt three tablespoons of butter over medium heat. Add the almonds and 1/4 tsp salt and pepper when the butter is foaming. Stir continuously for two to three minutes, or until the almonds are roasted and brown; don’t leave the pan though, as they burn quickly.

Stir in the garlic for 30 seconds, just until fragrant—do not let it brown. After turning off the heat, add the green beans and the last tablespoon of butter. Add extra pepper and salt to taste.

Finely chop the zest of fresh lemons and mix well. After transferring the beans to a serving tray, top with the almonds and skillet sauce. Serve immediately after adding extra lemon zest as a garnish.

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Notes

Almonds cook really fast, so don’t walk away from them, and don’t crank the heat too high. They burn easily.

Nutrition

Fat%* Calories 26% Daily Value
18 g, or 28%, of Saturated Fat

8 g of 50% trans fat
Polyunsaturated Fat, 0.5 g

One gram of monounsaturated fat
7 grams of cholesterol

30 mg/10% of sodium
154 mg/7 % of Potassium

350 mg 10% of Carbohydrates
11 g 4% Fiber

5 g, or 21% Sugar
4 g 4 % Protein

5 grams/10% of vitamin A
1133 IU, or 23% of vitamin C

15% to 18% Calcium
86 mg/9% Iron
2 mg (11%).

FAQs AND QUESTIONs

How to Make Green Beans Almondine

Blanching the beans: Fill a large saucepan 2/3 with water and bring to a rapid boil. Add 1 Tbsp of salt. Add the beans, return to a boil, and cook uncovered for 3 to 7 minutes (less for thin beans, more for regular beans), until crisp-tender. Using a colander, drain the beans and then rinse them with cold water (this is called “shocking”) to stop the cooking process. Drain well and then set aside.

Melt 3 Tbs of butter in a large skillet over medium-low heat. When you notice the butter foaming, add the almonds and 1/4 tsp salt and stir until golden. Watch closely because the almonds can burn quickly!

Add garlic and stir for 30 seconds, and then remove from heat and melt in the rest of the butter. Season with salt and pepper.

Sprinkle with lemon zest, toss, and then transfer to the serving dish with the sauce. Garnish with more zest, if desired, and then serve immediately.

Can I use frozen green beans?

Yes, but frozen green beans won’t look as vibrantly green and will be more limp. They will still taste great! Don’t use canned beans.