Green Beans Almondine
This easy green beans almondine recipe features crisp-tender green beans tossed with toasted almonds, garlic, shallots, and fresh lemon. Ready in just 20 minutes, it's a flavorful, gluten-free and dairy-free side dish perfect for weeknight dinners or holiday gatherings.
Ingredients
- 1 lb green beans trimmed
- 2 tbsp extra virgin olive oil
- ⅓ cup slivered almonds
- 1 shallot thinly sliced
- 2 cloves garlic minced
- 1 unwaxed lemon finely zested and juiced
- Salt to taste
Instructions
- Prepare the water: Fill a large bowl with ice water and bring a medium pot of water to a boil over medium-high heat.
- Blanch the green beans: Add the green beans and cook for 1 to 2 minutes, until slightly tender but still bright green.
- Cool the beans: Drain immediately and transfer to the ice water. Let cool completely.
- Toast the almonds: Heat olive oil in a small skillet over medium heat. Add the almonds and stir frequently for 1 to 2 minutes, until starting to brown.
- Cook the aromatics: Add the shallot and cook for 1 to 2 minutes, until softened and the almonds are golden. Add the garlic, cook for 1 more minute, then remove from the heat.
- Add the lemon: Stir the lemon juice and zest into the olive oil mixture.
- Toss and serve: Drain the green beans thoroughly and toss with the almond mixture. Season with salt to taste and transfer to a serving platter.
Video
Notes
- If you want to prep these ahead of time:
- Blanch the green beans, drain, and store in the fridge in an airtight container for up to 3 days.
- Toast the slivered almonds in a dry skillet until golden, cool, then store in an airtight container at room temperature for up to 1 month.
- Cook the shallot and garlic in the olive oil as usual (omitting the almonds). Stir in the lemon juice and lemon zest and let cool. Transfer to an airtight container and store in the fridge for up to 1 week.
- When ready to serve, toss everything together as a cold salad (or add everything to a skillet and toss over a medium-low heat until warmed, if preferred).
- I prefer to toast the almonds in the olive oil as it helps them brown evenly and keeps them crunchy for longer when mixed with the beans.
- No shallots? Use half a red onion instead.
- Blanching the green beans softens them slightly, but still keeps them crisp and vibrant.
- Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Leftovers be served cold from the fridge, or warmed in a skillet over a medium heat, stirring often, until heated through.