Description
Enjoy a vibrant Green Beans Almondine with tender-crisp green beans sautéed in garlic butter, topped with toasted almonds and a splash of lemon juice. This dish makes a perfect side for any meal or a delicious standalone vegetarian option.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 1/2 cup sliced almonds
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt, to taste
- Pepper, to taste
- Zest of 1 lemon (optional, for garnish)
Instructions
- Wash the green beans thoroughly under cold running water. Trim the ends by snapping them off or using a knife.
- Place the trimmed green beans in a large pot of salted water and bring to a boil. Blanch the beans for 3-4 minutes until bright green and tender-crisp.
- Prepare an ice bath by filling a large bowl with ice and cold water. After blanching, transfer the green beans to the ice bath for about 5 minutes to stop the cooking process.
- In a dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, stirring frequently until golden brown and fragrant. Remove from skillet and set aside.
- In the same skillet, add the unsalted butter and olive oil over medium heat. Once melted and bubbling, add the minced garlic and sauté for about 30 seconds until fragrant.
- Drain the green beans from the ice bath and add them to the skillet. Toss in the garlic butter mixture and cook for an additional 2-3 minutes until heated through.
- Drizzle lemon juice over the green beans, season with salt and pepper to taste, and add the toasted almonds. Toss gently to combine.
- Transfer the green beans almondine to a serving platter. Optionally, sprinkle with lemon zest for garnish. Serve immediately while warm.
Notes
- For added heat, consider adding red pepper flakes when sautéing the garlic.
- Substitute almonds with pecans or walnuts for a different flavor.
- For a vegan version, replace butter with a plant-based alternative and use olive oil exclusively.
- Prep Time: 10 minutes
- Cook Time: 15 minutes