Green Beans Almondine should not only make your holiday side dish short list, it's also an easy, flavorful year-round crowd pleaser! Saute almonds, shallots and garlic, then toss in blanched French green beans for a few more minutes to achieve veggie side dish perfection. Season with salt, pepper and just a touch of lemon to taste.
1lbharicots vertfrench green beans, stem ends trimmed
2tbspkosher saltplus more for seasoning
2medium shallotsthinly sliced
Bring 6 cups water to a boil in a large pot; season with the kosher salt. Add the green beans and blanch 4-5 minutes or until bite tender but still very bright green in color. Do not overcook - the green beans should still have a decent bite and crispness.
While the water is coming to a boil, heat 2 tbsp butter in a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the almonds, toss to coat in the fat, and saute 2 minutes.
Add the shallots, toss in the butter and almonds, and saute 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, then immediately transfer to the hot skillet. Saute, tossing frequently, until the green beans are tender, 2-3 minutes more. Season with salt, pepper, and lemon juice and serve immediately.
If doubling this recipe, be sure to use a large 12" skillet.
Regular green beans can be substituted with excellent results. Be sure to trim the stem ends.