American · Side · Easy
Green Beans Almondine
Bright, snappy green beans in brown butter with toasted almonds and a squeeze of lemon. The fresh counterpoint every rich Thanksgiving plate needs.
The whole recipe in 60 seconds
Green Beans Almondine, in 5 ideas
- Blanch the beans in the morning and finish them in the skillet minutes before dinner.
- A handful of crispy shallots on top makes it feel extra special.
- Swap almonds for hazelnuts or pecans depending on what is in the pantry.
- This is the green bean dish for people who think they do not like green bean casserole.
- Leftovers chop up nicely into a next day grain salad.
What you need
Ingredients
- 2 lbs fresh green beans, trimmed
- 4 tbsp butter
- 1/2 cup sliced almonds
- 2 cloves garlic, thinly sliced
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
How to make it
Directions
- Bring a large pot of salted water to a rolling boil. Cook the green beans for 3 to 4 minutes, until bright green and just tender.
- Drain and drop the beans into a bowl of ice water to stop the cooking. Drain well and pat dry.
- Melt the butter in a large skillet over medium heat. Add the almonds and cook, stirring, until golden and nutty smelling, about 3 minutes.
- Add the garlic and cook 30 seconds, just until fragrant.
- Add the green beans and toss for 2 to 3 minutes until heated through and coated in the brown butter.
- Finish with the lemon zest, lemon juice, salt, and pepper. Serve right away while the almonds are still crisp.
Dry beans are the secret. Water clinging to the beans will steam in the pan and wash off the brown butter, so pat them properly dry before they hit the skillet.