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If your family is anything like mine, Thanksgiving dinner plans are pretty routine and there’s little menu change from year-to-year.
Yes, there will be turkey with plenty of gravy and heaps of mashed potatoes. Yes, there will be stuffing and a sticky sweet potato situation. Parker house rolls are a must, as is creamed corn because it’s the only thing the kids will eat. We’ll have 4 different desserts and those always rotate a bit, but it’s gonna be pie and some kinda cheesecake.
The only real discussion is around the green stuff. Do we lean in real hard and make both maple bacon Brussels sprouts and green beans with bacon Do we keep it simple and go with garlic green beans and shredded Brussels sprouts? Do we go super traditional and make a green bean casserole? Do we skip cooked greens and go with a Thanksgiving salad?
Y’all the struggle is real. But we’re here today to share that the Goldilocks of Thanksgiving vegetable sides exists, and that recipe is Green Beans Almondine.
Green beans almondine is one of the easiest, most satisfying sides on earth. It is both fresh and bright while also being decadent (don’t ask, I don’t make the rules). It’s a show-stopper of a side dish for sure, but it’s also very easy to make, and with one simple hack, it’s really quick too.
Faster Green Beans Almondine
Traditionally, green beans almondine are a three-step process. The green beans are blanched, then plunged into an ice bath to stop the cooking process. Then they’re sautéed with tasty mix-ins like butter, shallots, and thinly sliced almonds.
I don’t know about you, but I don’t like extra steps on big dinner days. Let’s all say it together now – no ice baths on Thanksgiving!
We can do it right with fewer steps and less time. Simply undercook the green beans while blanching, then drain and transfer right into the skillet. You’ll get the same tender, perfectly cooked green beans with way less fuss.
Ingredients
- Haricot Verts: haricot vert is a french variety of green beans. They’re sometimes labeled “french green beans”. They’re slimmer, sweeter, and slightly more tender than traditional American green beans because they’re typically harvested sooner. They cook quickly, and their delicate flavor pairs best with simple, straightforward flavors that allow their natural sweetness to shine. If you can’t find haricot verts, substitute regular, fresh green beans – just add one minute to the blanching cook time.
- Butter: reach for good quality butter – because the ingredient list is short, quality matters just a bit more. We like using European-style butter (like Kerrygold) in recipes where the butter itself makes a difference in flavor.
- Almonds: use sliced or slivered almonds, which will soften just enough in the skillet. Do not use whole or chopped almonds – they will be very chewy.
- Shallots: shallots are milder than onions with a slight garlicky flavor. Slice them thin. If you can’t find shallots, use half a yellow onion and slice it very, very thin.
- Garlic: garlic and green beans are BFFs. Use fresh, finely minced garlic and plenty of it.
- Lemon Juice: a squeeze of citrus brightens almost all cooked vegetables, and green beans are no exception.
- Salt and Pepper: season the blanching water thoroughly with salt to infuse the green beans with flavor from the inside out, and use plenty of ground pepper to season the finished dish. All our recipes are tested using kosher salt and freshly ground pepper.
How to Make Green Beans Almondine
For the perfect blend of ease and elegance, reach for Green Beans Almondine. Ready in 25 minutes, this simple side dish is incredibly flavorful and perfect for family meals like Sunday suppers and Thanksgiving dinner. Watch the green beans carefully and taste for texture at the 4 minute mark – they should have a nice firm bite with a slight crunch; they’ll get perfectly tender in the skillet.
- Blanch the green beans until crisp-tender but not cooked through. Use a large pot so they have room to move, and thoroughly salt the water.
- Sauté almonds in butter over medium heat. Get them started for a few minutes ahead of the shallots.
- Add the shallots and garlic. Add the shallots to the skillet; saute with the almonds until the shallots are soft, the almonds are golden, and the butter has started to brown. Add the garlic at the end and cook for about a minute.
- Add the blanched green beans. Strain the beans well to release as much water as possible, then toss with the almonds and shallots until just cooked through. Finish with a squeeze of lemon and additional salt and pepper to taste.
Essential Notes and Tips
- Use fresh haricot vert, aka French green beans. They’re generally available bagged and pre-trimmed in the produce section. Inspect the trimmed ends and give them an extra trim if needed.
- Blanch the green beans separately. We’re not a fan of dirtying 2 pots or pans when one can get the job done, but it’s necessary for this particular recipe. (If you’re looking for one-pan wonders, though, check out our recipes for bacon green beans or garlic green beans).
- Blanch in salted water that tastes like the sea. Use one tablespoon kosher salt in the water, which will preserve their bright green color and season the green beans from the inside out.
- Don’t overcook when blanching! The green beans should still be bright in color with a nice bite when you add them to the skillet, where they’ll finish cooking. Err on the side of undercooking.
- Allow the butter to brown, but not burn. Adjust the heat as needed to prevent burning for perfectly nutty, toasted almonds.
Do I Have to Use Fresh Green Beans?
Yeah. Yeah you do. Making this recipe with frozen or canned beans is not going to result in a quality dish. You need the firm structure of a fresh green bean to hold up to the blanch and then the saute.
More Simple and Sophisticated Holiday Sides
- Honey Roasted Carrots
- Roasted Acorn Squash with Browned Butter
- Maple Roasted Root Vegetables
- Roasted Butternut Squash with Bacon
- Maple Cinnamon Roasted Sweet Potatoes
- Green Beans with Bacon and Garlic
- Brussels Sprouts with Cranberries and Pistachios
Did you make this recipe for green beans almondine? We’d love to know how it turned out! Leave a comment and a rating below, or share with your friends and fam!
Easiest Green Beans Almondine
Description
Ingredients
- 1 pound haricot verts, ends trimmed, see Note 1
- 1 tablespoon kosher salt, plus more for seasoning
- 3 tablespoons unsalted butter, see Note 2
- ½ cup sliced almonds
- 2 medium shallots, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ground pepper, to taste
Instructions
- Bring 6 cups water to a boil in a 6-quart pot; season with the kosher salt. Add the green beans and blanch (see Note 3) for 4-5 minutes or until bite tender but still very bright green in color.
- While the water is coming to a boil, heat the butter in a 10” skillet over medium heat until it melts then foams. Add the almonds, toss to coat in the fat, and saute for 2 minutes, stirring occasionally.
- Add the shallots and toss with the butter and almonds. Saute, stirring occasionally, until the almonds are golden brown and the shallots are lightly caramelized, 8-9 minutes. Add the garlic and saute, stirring constantly, for 1 minute more.
- Drain the green beans, shake to release as much moisture as possible, then immediately transfer to the skillet. Saute, tossing frequently, until the green beans are tender, 2-3 minutes more. Stir in the lemon juice. Taste for seasoning and additional salt and black pepper to taste. Serve warm, right away. Enjoy!
Recipe Notes
- Note 1. Haricot verts are a french variety of green beans, sometimes labeled “french green beans”; they’re harvested earlier and are slimmer, sweeter, and cook more quickly. If you cannot find them, substitute with one pound of traditional fresh green beans, but add 1 minute to the blanching time.
- Note 2. The flavor of the butter really comes through in this recipe, so we recommend using a European-style butter like Kerrygold. European butters have a high percentage of butterfat and richer flavor.
- Note 3. “Blanching” means to quickly cook a vegetable in boiling water for a short period of time, often followed by an ice bath to stop the cooking process. For this recipe, blanching the green beans serves two purposes – it partially cooks the green beans, while preserving their color, texture, and flavor.
- If doubling the recipe, use a 12″ skillet.
Ellen Cruse
I made this for Thanksgiving and it was a big hit! Delicious. Glad I used French Green beans instead of regular ones.