Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, and loaded with flavor and texture.
- 1 pound green beans, ends trimmed
- 2 tablespoons butter
- 1/4 cup sliced almonds
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- Add green beans in a large pot of boiling water and cook until tender, about 3-4 minutes. Drain under cold running water for a minute and set aside.
- In a large skillet, melt butter over medium-high until bubbling, about 2 minutes. Add almonds and sauté until golden brown, about 2 minutes.
- Add onion and garlic and cook until fragrant, about 1 minute.
- Stir in the blanched green beans and cook until warmed through, about 1-2 minutes.
- Add lemon juice, salt, and pepper and toss well to coat. Serve immediately.
Avoid overcooking: It’s important to watch the pot while the beans are blanching in the boiling water. Overboiling them will cause them to go mushy and fall apart. You want them to have the same texture as al dente pasta: tender, but still firm enough to hold shape and bite through.
How to store: Store leftover cooked green beans in an airtight container and store in the fridge for up to four days.
How to freeze: Place leftover green beans almondine in a freezer bag and freeze for up to 3 months. To thaw, transfer to the fridge overnight and reheat in the microwave or on the stovetop over medium heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Keywords: green beans almondine, green beans with almonds