Recipes › Green Bean Almondine
Green Bean Almondine
A French bistro classic that elevates green beans to something genuinely special. Blanched beans tossed in brown butter with toasted slivered almonds and a squeeze of lemon. The whole thing takes 15 minutes but looks and tastes like you spent a lot more effort than that.
Ingredients
- 18 oz green beans, trimmed
- 2 oz unsalted butter
- 2 oz slivered almonds
- 1 lemon, zested and juiced
- 1 clove garlic, thinly sliced (optional)
- ¾ tsp salt
Contains: milk, nuts.
Method
- Blanch the green beans in heavily salted boiling water for 3-4 minutes until bright green and just tender with a little bite. Drain and immediately plunge into ice water. Drain again and pat dry.About 6 min
- Melt the butter in a large skillet over medium heat. Add the almonds and cook, stirring often, for 3-4 minutes until the almonds are golden and the butter has turned a nutty golden-brown color.About 4 min
- Add the garlic if using and cook for 30 seconds. Add the green beans and toss to coat. Season with salt and cook for 1-2 minutes to warm through.About 2 min
- Remove from heat. Squeeze over the lemon juice and add the zest. Toss and serve.
Tips
- The ice water bath stops the cooking instantly and keeps the beans brilliant green.
- Watch the butter carefully — brown butter and burnt butter are 30 seconds apart.
Ring the changes
- Use pine nuts instead of almonds for a softer, creamier nuttiness.
- Add a tablespoon of capers with the lemon for a briny version.
Keeping it
Best eaten fresh. Leftovers keep for 2 days but the beans lose their crunch.
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