This Green Beans Almondine is a fancy but simple side dish of tender green beans with butter, garlic, and toasted almonds with a bit of lemon juice to add brightness.
What is Green Beans Almondine?
Green Beans Almondine is a simple green bean side dish with toasted almonds. You can add shallots, garlic, and fresh herbs as well. Almondine, or amandine, is a French term that means almond garnish.
Recipe ingredients
Ingredient notes
- Green Beans – We recommend using french green beans (haricot vert). They’re thinner, more tender. If you can’t find them, we also use regular green beans without an issue.
- Olive Oil – We alternate with avocado oil if you don’t have olive oil.
- Raw Sliced Almonds – You want to ensure you’re using raw sliced almonds as we’ll be toasting them in the skillet.
- Garlic – In addition to garlic, you could also use some sliced shallots
- Lemon Juice – Using fresh lemon juice adds a nice brightness to the dish
- Salt + Pepper
How to make Green Beans Almondine
See the recipe card below for the full ingredient amounts and complete instructions.
Green Beans: Bring a saucepan of salty water to a boil and blanch the green beans. Do not overcook. Transfer to an ice water bath to stop the cooking process and shock the green beans to retain their bright green color.
Almonds: Heat a skillet with the olive oil and saute the raw sliced almonds for 2 minutes. Next, add in the garlic and cook for another 2 minutes, stirring as it cooks.
Bring it all together: Drain the green beans and add them to the skillet with the almonds. Saute for 1 minute, and then add the fresh lemon juice. Toss together, and then add salt and fresh cracked pepper to taste.
Recipe tips and variations
- We recommend using french green beans (haricot vert). They’re thinner, more tender. If you can’t find them, we also use regular green beans without an issue.
- In a pinch, you can use frozen green beans. Just blanch them quickly to defrost.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3 days.
- Reheat: Reheat on the stovetop until the green beans are warm.
How to serve
This is best served as a side dish but can be served with all your favorite meals. We serve with our Roast Turkey Breast, Red Skin Mashed Potatoes, and Slow Cooker Stuffing, especially during the holidays.
Frequently asked questions
We like to blanch the green beans not only to help them cook quicker inside out but also to have that bright green color and a bit of flavor by salting the water.
We all love making things ahead of time during the holidays, but we do not recommend making this fully in advance. You can prepare the green beans, but almonds can get a little soft if stored in the refrigerator. For the best texture and presentation, we recommend cooking it up quickly the day of serving
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Green Beans Almondine
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Print Pin RecipeIngredients
- 1 lb green beans trimmed
- 2 tablespoons olive oil
- 1/4 cup raw sliced almonds
- 5 garlic cloves minced
- 2 teaspoons lemon juice
- salt and pepper to taste
Instructions
- Bring a large pot of water to a boil with a bit of salt.
- Blanch the green beans for about 3-5 minutes, stirring as needed. Slightly undercook the beans as they will be cooked further in the skillet with the almonds. Once they're done, transfer them to a bowl full of cold water with ice to shock them. (This helps them keep their bright green color)
- While the green beans are cooking, heat a large skillet with the oil on medium-low heat. Add in the sliced almonds. Saute the almonds stirring while cooking, for about 2 minutes. Reduce the heat to low, and then add the minced garlic. Saute for another 2 minutes while stirring.
- Drain the blanched green beans and transfer them to the skillet. Saute for another minute while stirring the almonds and green beans together. Add the lemon juice plus salt and pepper to taste. Toss and serve.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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