Green Beans Almondine Recipe
This Green Beans Almondine recipe is so simple yet full of incredible flavor! Toasty almonds, crispy garlic, lemon zest, shallots, and chili pepper flakes bring it up a notch! Vegan.
How to Make the Best Green Beans Almondine
Green beans almondine is a classic French side dish that proves simple ingredients can create extraordinary flavors. This elegant recipe transforms humble green beans into something special with the addition of toasted almonds, crispy garlic, aromatic shallots, and a bright pop of lemon zest. It’s the perfect side dish for both weeknight dinners and holiday gatherings.
The key to this recipe is the layering of textures and flavors. The almonds are toasted first to bring out their nutty sweetness, followed by the garlic and shallots which become fragrant and slightly caramelized. The lemon zest adds a fresh, citrusy note that balances the richness of the oil, while the red pepper flakes provide just a hint of warmth without overwhelming heat.
Blanching the green beans until they’re tender-crisp ensures they retain their vibrant color and satisfying snap. Toss them with the aromatic almond mixture, finish with a squeeze of fresh lemon juice, and you have a restaurant-quality side dish that comes together in just 30 minutes.
Green Beans Almondine
This Green Beans Almondine recipe is so simple yet full of incredible flavor! Toasty almonds, crispy garlic, lemon zest, shallots, and chili pepper flakes bring it up a notch! Vegan.
Ingredients
Green Beans Almondine
Instructions
Green Beans Almondine
- Set a large pot of salted water to boil.
- In a large skillet or sauté pan, heat the oil over medium heat. Add the sliced almonds and sauté for just a few minutes, toasting. Add the sliced garlic and shallot, lower the heat, and sauté until fragrant, about 3 minutes. Add the lemon zest, black pepper and red pepper flakes, toasting one minute. Turn off the heat.
- Blanch the green beans in the boiling water until tender-crisp and vibrant green, roughly 2-3 minutes. Drain or use tongs to place them into the sauté pan and return the heat to medium-low.
- Season generously with salt. You'll likely need more than you think—taste as you go.
- Squeeze with fresh lemon juice, taste and adjust.
- Turn out onto a platter or serving dish, getting all of the crispy bits from the pan.
Notes
- For extra flavor, use a combination of olive oil and butter.
- The almonds and garlic will continue to cook slightly in the residual heat, so be careful not to let them burn.
- This dish pairs beautifully with roasted chicken, grilled fish, or as part of a holiday dinner spread.
