Savory Green Beans Almondine with a Zesty Lemon Twist
This green beans almondine recipe elevates any meal with vibrant green beans and toasted almonds, all complemented by a zesty lemon twist.
Equipment
- - Large pot
- - Skillet
- - Knife
- - Cutting board
- - Measuring cups
- - Measuring spoons
Ingredients
For the Green Beans
- 1 pound green beans Consider using haricot verts for a more refined taste.
- to taste sea salt Adjust based on dietary needs.
For the Toppings
- 1/2 cup sliced almonds Feel free to swap with walnuts or pecans.
- 2 tablespoons fresh lemon juice Lime juice can be an alternative.
- to taste freshly ground black pepper Adjust based on preference.
For the Cooking
- 2 tablespoons extra-virgin olive oil Can substitute with melted butter if preferred.
- 1 medium shallot Yellow onion can be used if shallots are unavailable.
- 2 cloves garlic Freshly grated is ideal; use garlic powder as a substitute.
Instructions
How to Make Green Beans Almondine
- Bring a large pot of salted water to a boil. Add the green beans and cook for 2 minutes until they are just crisp-tender. Quickly transfer them to an ice bath to halt the cooking process. Once cooled, drain them thoroughly to remove excess water.
- Place a dry skillet over medium heat and add the sliced almonds. Toast them for 2-3 minutes, stirring frequently, until they are golden brown and fragrant. Remove from the heat and set aside to cool slightly.
- In the same skillet, add the extra-virgin olive oil. Once hot, add the shallots and sauté for about 2 minutes until softened. Stir in the blanched green beans and cook for an additional 2-4 minutes until heated through and tender but still vibrant.
- Remove the skillet from heat. Stir in the minced garlic and fresh lemon juice, then season with sea salt and freshly ground black pepper to taste. Transfer the dish to a serving platter and top with the toasted almonds before serving warm.
Notes
Garnish with a sprinkle of lemon zest for an extra bright flavor. Store leftover green beans almondine in an airtight container in the refrigerator for up to 3 days.