Green Beans Almondine
The ultimate comfort food meets elegance with Green Beans Almondine. This easy weeknight dinner features crisp green beans and crunchy almonds, all sautéed to perfection. It’s a dish that brings a touch of sophistication to your table and is simple enough to make tonight!
Equipment
- Skillet
- Frying Pan
- Food Processor
- Large Pot
- Grater
- Chef's Knife
Ingredients
- 12 ounces green beans preferably haricot verts, trimmed
- 2 tablespoons sliced almonds
- 1 tablespoon extra-virgin olive oil
- 1 shallot thinly sliced
- ½ teaspoon sea salt plus more for seasoning
- 1 clove garlic grated
- ½ tablespoon fresh lemon juice
- Freshly ground black pepper
Instructions
- Start by bringing a large pot of salted water to a boil. As the water heats, prepare a bowl filled with ice water. This ice bath will help stop the cooking process once the green beans are blanched. It’s crucial for maintaining their bright green color and crisp texture.
- Once the water is at a rolling boil, drop the green beans into the pot. Blanch them for about 2 minutes. You'll want them tender but still vibrant and crunchy. Keep an eye on them—they cook quickly!
- Immediately after 2 minutes, use a slotted spoon to transfer the green beans to the ice water. This shock will halt the cooking process, ensuring they don’t become mushy. Let them sit for a minute or two, then drain and lay them out on a towel to dry.
- In a cast-iron skillet, heat over medium heat. Add the sliced almonds to the dry skillet. Toast them for about 2 to 3 minutes, stirring frequently until they are golden brown and fragrant. Watch carefully, as they can burn easily! Once done, remove them from the skillet and set aside.
- Next, add the olive oil to the skillet. If the skillet is too hot, turn down the heat. Once the oil is shimmering, add the shallot and sprinkle in the sea salt. Sauté for about 2 minutes, until the shallots become soft and translucent. The aroma will be heavenly!
- Now it’s time to add the blanched green beans back into the skillet. Sauté them for an additional 2 to 4 minutes, stirring often. You want them to be warmed through and tender but still have a slight bite.
- Once the green beans are at the desired tenderness, remove the skillet from the heat. Add the grated garlic and the fresh lemon juice. Toss everything together gently to combine and season to taste with additional salt and freshly ground black pepper.
- Transfer the completed Green Beans Almondine to a serving dish. Top with the toasted almonds for a delightful crunch. Serve immediately and enjoy the wonderful flavors and textures!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the green beans.