Years ago, I stumbled upon a Cook’s Illustrated article for the best green bean recipes. They included 3 or 4 variations, and all of them were good, but their take on Green Beans Almondine blew me away. I never knew a vegetable side dish could taste this fantastic! This classic French recipe is buttery, tangy, and crunchy all at the same time.
Here is my lightened version of theirs, and I think it’s just as delicious. This dish is pretty impressive and complex, thanks to a browned butter sauce and lots of toasted, buttery almonds. I make this year-round for dinner parties and people always ask for the recipe.
Green Beans Almondine
- 1 pound green beans trimmed
- 1 1/2 tbps unsalted butter
- 2 ounces slivered almonds
- 2 medium cloves garlic thinly sliced
- 2 medium shallots thinly sliced
- 1 1/2 tbps lemon juice from about 1 lemon
- kosher salt
- freshly ground black pepper
- You have two options for cooking the green beans: if you want to keep them nice and green, boil them in salted water for about 2 minutes, then drain them and add to an ice bath. If this is too many steps for you, just add the green beans to your skillet with a couple tablespoons of water and cook over medium, covered, for about 5 minutes. Either way, set green beans aside while you make the sauce
- In a large skillet, over medium-low heat, add 1/2 tbsp garlic and almonds. Cook until almonds are deeply browned but not burned, about 5 minutes. Remove and set aside.
- Add 1 tbsp butter to same skillet along with shallots and garlic. Raise heat to medium and cook until shallots are soft and translucent, about 5 minutes.
- Add browned almonds, lemon juice, 1/2 tsp kosher salt, and 2 tbsps water to sauce. Cook for another 30 seconds, then add in green beans. Increase head to high and cook for 1-2 minutes, until green beans are heated through and coated with the sauce.
- Taste and season with more with salt and pepper to your liking.