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.
1lbharicot vert (french green beans)stem ends trimmed
1tbspkosher saltplus more for seasoning
3tbspbutterwe like Kerrygold
ground pepperto taste
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 lemon juice, ground pepper, and additional salt to taste.
If doubling this recipe, be sure to use a large skillet (at least 12").
Regular green beans can be substituted with excellent results; add 1 minute to blanching time. Be sure to trim the stem ends.
To Make Ahead of Time (Partially)
Blanch the green beans as directed.
Prepare an ice bath. Drain the green beans and immediately transfer to the ice bath to stop the cooking process. The green beans should be bright green and crisp tender. Pat dry, then store in the fridge for up to 24 hours.
Prepare as directed from Step 2 when you're ready to cook and serve.