Green bean almondine

Green bean almondine:- The green beans almondine recipe, which is a traditional French dish, is boosted by the addition of shallots, garlic, freshly grated lemon zest, and lemon juice before being sautéed. An exquisite, uncomplicated, and delectable side dish that can be prepared in advance and is perfect for enjoying over the holiday season.

Green Beans Almondine

Meet my new favorite side dish! Green beans almondine. Aka, a fancier way of saying green beans with almonds. Except I didn’t stop there. No, no.

Since we’ve been going full force on the sweets lately, I felt it was high time that I shared a delicious savory recipe with you. I wanted to keep it simple and elegant. But most importantly, I wanted to share a dish that you would turn to in the coming weeks.

When you’re hosting a dinner party or contributing to a potluck, it’s generally pretty straight-forward to pick the main course. It isn’t always easy to come up with vegetable or side dishes to serve alongside it.

On the one hand, you don’t want a side dish to be too simple (or, worse, boring). On the other hand, you don’t want the flavors to distract from the main attraction. Trust me, we’ve all been there.

What is Green Beans Almondine?

Green beans almondine is a classic French dish of green beans with almonds. Almondine (or amandine) is a culinary term for an almond garnish.

If there is one thing that I learned while attending a classically French-based culinary school, it is that the French really like their almonds. They add them to many things. You might remember this trout almondine recipe that I shared years and years ago. It happens to be one of my favorites easy main course dinners!

Green beans almondine is simply green beans tossed with toasted sliced almonds (which are usually sautéed in butter) and a variety of other ingredients. My variation includes sautéed shallots, garlic, freshly grated lemon zest, and a touch of lemon juice.

The butter browns in the pan and becomes nutty and fragrant. The toasted almonds contribute texture and a slight touch of bitterness. The sautéed shallots and garlic add natural sweetness. The lemon zest and lemon juice contribute just the right amount of acidity to brighten and balance the dish.

Make Ahead Tips & Instructions:

A number of recipes for green bean almondine call for blanching the green beans in boiling water and then shocking them in an ice bath until they are completely chilled. This puts an immediate stop to the cooking process and guarantees that they will keep their green color.

This step is particularly crucial if you want to prepare or make elements of this recipe ahead of time (you can find my complete instructions for this in the ‘tips for success’ box that is located at the bottom of the recipe card that is provided below).The following are some of the reasons why I have decided not to adhere to this strategy for this particular recipe, despite the fact that I am typically a great supporter of it:

it isn’t necessary if you’re preparing the dish a la minute (at the last minute), as you can transfer the al dente green beans directly to the skillet along with the other ingredients
it avoids one additional step: having to clean extra dishes
if you cook the beans to the proper doneness and heavily salt your boiling water, you will not notice the difference in color or texture

Ingredients

1 lb (16 oz) French green beans haricot verts, trimmed
2 tablespoons unsalted butter
¼ heaping cup raw sliced almonds
2 medium shallots finely diced
2 medium garlic cloves finely minced
zest of one small lemon
2 teaspoons freshly squeezed lemon juice
kosher salt to taste
freshly ground black pepper to taste

Instructions

Please see recipe notes below for make-ahead tips and instructions.
Bring a large pot of water to a boil. Season the water liberally with kosher salt (it should be very salty to taste). Salting the cooking water aggressively accomplishes two tasks: it ensures that the green beans will be seasoned properly inside and out, and also helps them retain their bright green color after cooking. For make ahead tips, please read the notes section at the bottom of this recipe thoroughly.
Blanch the green beans for 4 to 5 minutes, stirring occasionally, or until they are crisp-tender and slightly squeaky between your teeth. It is important that the green beans be slightly undercooked as they will be transferred directly to the skillet and will continue cooking during this time.
Meanwhile in a large skillet, melt the butter over medium-low heat until lightly bubbling. Add the sliced almonds and sauté, stirring frequently, for 2 to 3 minutes or until they are starting to turn golden brown. Reduce the heat to low and add the chopped shallots and garlic. Sauté for an additional 1 to 2 minutes, stirring frequently, until fragrant and lightly caramelized.
Using a large slotted spoon, tongs, or kitchen spider, transfer the blanched green beans from the boiling water directly to the skillet. Sauté briefly, gently tossing the green beans with the almond mixture until evenly combined and the green beans are tender. Add the lemon zest and lemon juice, toss once again, and season to taste with salt and freshly ground pepper. Serve immediately.

Green bean almondine