Prep Time 5 minutes
Cook Time 20 minutes
1 lb haricot vert (french green beans), stem ends trimmed 1 tbsp kosher salt, plus more for seasoning 3 tbsp butter, we like Kerrygold ½ c sliced almonds 2 medium shallots, thinly sliced 2 cloves garlic, minced 1 tbsp lemon juice ground pepper, to taste
WHAT IS "ALMONDINE" ANYWAY? Anglicized from the fancier French "amandine," almondine simply indicates a dish cooked and/or garnished with almonds.
Blanch green beans. Cook green beans in salted, boiling water for 4-5 minutes until crisp-tender but still bright green in color. Be ready to immediately drain and transfer.
Saute almonds. Melt butter over medium heat, add sliced almonds, and saute for 2 minutes.
Add alliums. Add the shallots and saute until they're caramelized and the almonds are golden brown, 8-9 minutes. Stir frequently. Add the garlic in the last minute.
Add green beans. Add the blanched green beans immediately after straining. Saute, tossing frequently, for 2-3 minutes. Season with a squeeze of lemon juice, salt, and pepper.