A simple green beans almondine recipe made with fresh green beans, minced garlic, sliced almonds, and fresh squeezed lemon juice.
Green beans almondine or green beans amandine, regardless of how you say it, they’re simply delicious.
Perfectly cooked green beans served with toasted almond slices and sautéed garlic and shallots.
When properly prepared, the only spices you need are salt and pepper.
The lemon juice add a fresh pop to the side dish and keeps the colors nice and vibrant.
When it comes to holiday sides, it doesn’t get much better than this. So, shall we get started?
How to make green beans almondine with garlic?
First, start by trimming your green beans, mincing (or pressing) the garlic, slicing the shallots, and squeezing a fresh lemon.
After that, place a large stock pot filled with salted water over high heat. Bring it to a boil.
Add the green beans and let them blanche for 5-6 minutes. Now, remove them from the pot and place them into an ice bath.
Afterward, drain the vegetables and set them aside for now.
Next, place a large skillet over low-medium heat. Melt 1 tablespoon of unsalted butter in the pan.
Sprinkle the almond slices into the pan and let them toast for 3-4 minutes. Remove the nuts from the skillet.
Then, add another tablespoon of butter to the skillet along with the shallots.
The sliced shallots need to cook for 3-4 minutes, at that point you can add the garlic.
Let the mixture sauté for another 30-45 seconds.
Last, return the almonds to the pan, along with the green beans, lemon juice, and a pinch of salt and pepper.
Turn off the heat and toss the mixture to combine the dish.
That’s it, your green beans almondine recipe is done! Kim and I hope you enjoy it and wish you all the best 🙂
- I don’t recommend skipping the ice bath. Mainly, because it shocks the green beans and stops the cooking process. If you skip that step, your vegetable may overcook in the colander.
- You can make green beans almondine with frozen green beans. Simply follow the recipe as it’s written with only 1 modification. When boiling the beans, reduce the boil time slightly to avoid over cooking the vegetable.
- You can substitute olive oil in place of the butter. Use 1 tablespoon of olive oil for each tablespoon of butter.
- 1 Pound Fresh Green Beans, ends trimmed
- 2 Tablespoons Unsalted Butter, divided
- ½ Cup Sliced Almonds
- ¼ Cup Shallots, thinly sliced (about 1 medium shallot)
- 2 Teaspoons Garlic, minced or pressed (about 1 medium garlic clove)
- 2 Teaspoons Freshly Squeezed Lemon Juice
- Salt and Pepper, to taste
Bring a large pot of salted water to a boil. Add the green beans and cook for 5 to 6 minutes until they turn bright green or until they reach the desired tenderness. Drain and place in a bowl of ice water to stop them from cooking. Drain again, and set aside.
While the green beans cook, heat a large skillet over low to medium heat. Melt 1 tablespoon of butter in the skillet, then add the almonds. Cook the almonds for 3 to 4 minutes until they are lightly toasted.
Remove the almonds from the pan, then add the remaining butter and shallots. Cook the shallots for 3 to 4 minutes until they soften, then add the garlic. Cook for an additional 30 seconds, then add the green beans, lemon juice, toasted almonds, salt and pepper to taste.
Serve immediately. Store any leftovers in the refrigerator for up to 3 days.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 4-ounces of the green beans almondine. Actual calories will vary. For more information, please refer to the post.
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Nutrition Information:Yield: 4 Serving Size: 4 Ounces
Amount Per Serving: Calories: 175Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 84mgCarbohydrates: 13gFiber: 5gSugar: 5gProtein: 5g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.