Want a simple yet elegant side dish? This slightly lemony Green Beans Almondine fits the bill with its roasted almonds and sauteed shallots toppings. They can be half made ahead of time, too, and just heated and served. So easy and such a great recipe for Easter, Thanksgiving, Christmas, Sunday dinner, and more.
Want more great side dishes? Try our Hasselback Butternut Squash, Potato Leek Gratin, Best Candied Yams, Pan-Fried Carrots and Parsnips, and Creamy Sugar Snap Peas with Bacon. Or another great green bean recipe is our Oven Roasted Green Beans.
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Mueller 8-Inch Non-Stick Frying Pan, Stone Coated
Where did Green Beans Almondine Originate?
Green Beans Almondine is a classic French side dish, and the term almondine means to add almonds to a dish. The almonds for this term can be sliced, slivered, or whole toasted almonds.
The technique originated in the mid-nineteenth century and is now known worldwide in many cuisines. It can be either almondine or amandine in spelling, but meaning the same thing.
What is in Green Beans Almondine?
I have started making this dish recently again as it is so easy and has wonderful flavors. Very simple ingredients, and it is fairly inexpensive to make also for a nice side dish for a special occasion because it also has very few ingredients too. It is a nice change up from a heavy green bean casserole that is usually made for the holidays.
Ingredients
Fresh green beans, trimmed – Freshness is the best for this dish. These you want to be cooked to a perfect crisp-tender consistency. String beans are just another name for green beans. French green beans, also known as haricot verts, are smaller and lovely for this recipe but not necessary.
Raw sliced almonds – I like to toast these before serving, as you get so much more flavor.
Olive oil – Good quality olive oil or extra virgin olive oil.
Shallot, thinly sliced – This member of the onion family is milder than most other onions.
Kosher salt, plus more for seasoning – Kosher gives a nice large flake of salt to this dish.
Garlic clove, minced – Adding both shallots and garlic gives this recipe even more flavor.
Fresh lemon juice – Fresh is the best, and it just makes the dish come alive.
Lemon zest – Not only is it pretty to see little bits of lemon zest, but it also adds even more lemony flavor, which makes this dish perfect for spring dining.
Freshly ground pepper – Well, flavor, do I need to say more?
How to make Green Beans Almondine
Bring a medium pot of salted water to a boil. Drop the trimmed green beans into the boiling water and blanch for 2 minutes.
Fill a large bowl ½ full of cold water and add 2 – 3 cups of ice to the water; set aside.
Drain the green beans and immediately transfer them to the ice bath to stop the cooking process; this keeps them a bright green color. Drain and transfer to a paper towel to dry. (You can prepare the beans to this point in advance and refrigerate until ready to finish the recipe).
Heat a large skillet over medium heat. Add the sliced almonds to the dry skillet and toast until golden brown, about 2 – 3 minutes. Remove from the skillet and set aside. (Be careful; they will burn easily if you are not watching them.)
Add the olive oil to the pan and turn the heat down to medium-low. Add the sliced shallots and Kosher salt and sauté for 1-2 minutes.
Finishing the Beans
Add the blanched green beans, toss, and continue to cook for 2 – 4 minutes until the green beans are heated through; it’s ok if they browned slightly.
Remove the skillet from the heat and add the garlic, lemon juice, and lemon zest. Toss to coat the beans.
Season with salt and pepper again and transfer to a serving dish. Top with the toasted sliced almonds and serve.
Recipe Pro Tips!
Green Beans Almondine will be the hit of the show with their pretty presentation, and you will love how easy they are to make, too.
Can Green Beans Almondine be made Ahead of Time? The answer is yes and no. The green beans can be parboiled ahead of time. Place into ice-cold water to shock and get that lovely green color. They can then be stored then in the refrigerator. All the other elements can be prepared and ready for a quick toss in a saute pan before serving and decorating with the gorgeous sliced almonds. How easy is that?
Use smaller haricot verts for this dish if possible, but regular-sized green beans work well, too. Definitely fresh beans; I don’t use frozen in a dish like this.
This dish is best served immediately, so the almonds stay nice and crunchy.
Green Beans Almondine
Ingredients
- 12 ounces fresh green beans trimmed
- 2 Tbsp raw sliced almonds
- 1 Tbsp olive oil
- 1 medium shallot thinly sliced
- ½ tsp Kosher salt plus more for seasoning
- 1 garlic clove minced
- ½ Tbsp fresh lemon juice
- 1 tsp lemon zest
- Freshly ground pepper
Instructions
- Bring a medium pot of salted water to a boil. Drop the trimmed green beans into the boiling water and blanch for 2 minutes.
- Fill a large bowl ½ full of cold water and add 2 – 3 cups of ice to the water; set aside.
- Drain the green beans and immediately transfer them to the ice bath to stop the cooking process; this keeps them a bright green color. Drain and transfer to a paper towel to dry. (You can prepare the beans to this point in advance and refrigerate until ready to finish the recipe).
- Heat a large skillet over medium heat. Add the sliced almonds to the dry skillet and toast until golden brown, about 2 – 3 minutes. Remove from the skillet and set aside. (Be careful they will burn easily if you are not watching them). These can also be prepared ahead of time.
- Add the olive oil to the pan and turn the heat down to medium-low. Add the sliced shallots and Kosher salt and sauté for 1-2 minutes. (The shallots can be sliced and ready ahead of time and even cooked if you like).
- Add the blanched green beans, toss, and continue to cook for 2 – 4 minutes until the green beans are heated through; it’s ok if they browned slightly.
- Remove the skillet from the heat and add the garlic, lemon juice, and lemon zest. Toss to coat the beans.
- Season with salt and pepper again and transfer to a serving dish. Top with the toasted sliced almonds and serve.
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