Green Bean Almondine with Lemon Butter
Green Bean Almondine
Tender-crisp green beans tossed with toasted almonds, lemon butter, and a little parsley for a bright, classic side dish.
Green bean almondine is a classic side dish built on a few details: crisp-tender beans, deeply fragrant toasted almonds, and butter brightened with fresh lemon. The result is simple enough for a weeknight but polished enough to sit beside roast chicken, fish, turkey, or a holiday main.
Blanching the beans first keeps their color vivid and their texture even. A short shock in cold water stops the cooking, so the final toss in the skillet warms and seasons the beans without turning them soft.
The almonds toast directly in butter, which gives the sauce a nutty base before garlic, lemon zest, and lemon juice go in. Add the juice off the strongest heat so the butter stays glossy instead of separating.
Serve the beans right away while the almonds are still crisp. If you need to work ahead, blanch the beans earlier in the day, then finish the almond butter just before dinner.
Nutrition (per serving)
Directions
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1
Bring a large pot of water to a boil and season it with 1 teaspoon of the kosher salt.
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2
Add the green beans and boil for 3 to 4 minutes, until bright green and crisp-tender.
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3
Transfer the beans to a bowl of ice water for 2 minutes, then drain well and pat dry.
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4
Melt the butter in a large skillet over medium heat. Add the sliced almonds and cook for 3 to 4 minutes, stirring often, until golden and fragrant.
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5
Stir in the garlic and cook for 30 seconds, just until it smells mellow and no longer raw.
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6
Add the drained green beans, lemon zest, remaining 1/4 teaspoon salt, and black pepper. Toss for 2 to 3 minutes, until the beans are hot and coated in almond butter.
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7
Remove the skillet from the heat and toss in the lemon juice and parsley.
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8
Taste and adjust with a little more salt or lemon juice if needed, then serve immediately with the toasted almonds spooned over the top.
Ingredients
- Fresh Green Beans, trimmed:1 lb
- Kosher Salt:1 1/4 tsp
- Unsalted Butter:3 tbsp
- Sliced Almonds:1/3 cup
- Garlic, finely minced:1 clove
- Lemon Zest:1 tsp
- Fresh Lemon Juice:1 tbsp
- Black Pepper, freshly ground:1/4 tsp
- Fresh Parsley, chopped:2 tbsp
Tips & Notes
- Dry the blanched beans well so the butter coats them instead of sliding off.
- Toast the almonds only until golden; they keep darkening for a moment in the hot butter.
- For make-ahead prep, blanch and dry the beans up to 1 day ahead, then finish the recipe in the skillet before serving.
