This quick and easy side dish is perfect for any occasion! Green beans almondine takes minutes to make with just a few ingredients. This is your new go-to green beans with almonds recipe!
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Green beans with almonds is such a classic side dish recipe, and for good reason! It takes minutes to make and is a great way to get some veggies onto your plate.
Easy enough to make to serve as part of a quick weeknight meal but it definitely won’t be out of place at your holiday table!
If you are a lover of green beans, be sure to check out my Green Beans with Bacon and my favorite Green Beans Recipe.
Green Beans Almondine Ingredients
Here is what you need to make this green beans with almonds recipe:
- Green beans: It’s best to use fresh green beans.
- Olive oil: I use light olive oil which has a milder flavor. Other neutral oils will work well too.
- Salt and pepper: Added to taste.
- Garlic cloves: Use freshly minced garlic for the best flavor.
- Lemon juice: Use fresh lemon juice rather than bottled.
- Slivered almonds: Add a great texture! A must for this recipe.
How To Make Green Beans Almondine
- Blanch green beans in boiling water with salt for about 2 – 3 minutes. Transfer them to a large bowl with ice-cold water. Drain the beans and pat them dry with a paper towel.
- While green beans are blanching, toast almonds for about 1 minute in a skillet on medium heat. Remove from skillet and set aside.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add blanched green beans to the skillet, season them with salt and black pepper, and saute them with a lid on, stirring often until they are tender for about 3 minutes. (Make sure you don’t burn them, reduce the heat if necessary).
- Add lemon juice and minced garlic to the green beans, toss and cook until fragrant for about 30 seconds. Add toasted almonds. Taste and adjust seasoning if necessary. Serve warm.
How Do You Cook Green Beans So They Stay Green
First, blanch green beans in boiling water for 2-3 minutes until their color turns bright green and they are tender but still have a little bit of crunch. Make sure not to overcook them.
Immediately, after you blanch the green beans, add them to a large bowl with ice-cold water and ice. This will stop the cooking process and they will stay perfectly crisp in texture and will keep their bright green color.
Don’t skip those two steps if you want perfectly cooked green beans almondine. It’s necessary to blanch green beans because it stops enzyme actions which can cause a loss of flavor, color, and texture while cooking. It also helps to prevent the loss of vitamins. Blanching is necessary not only when you are cooking green beans but also if you are planning to freeze them because it cleanses the surface of dirt and organisms.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Trim the tops and tails of the green beans before cooking.
- Take care not to overcook the beans. They should be fork-tender but still, have a slight crunch.
- Don’t skip blanching the green beans.
- If you don’t have almonds, you can use other nuts like walnuts, pecans, or pinenuts.
Serving Suggestions
This green bean almondine recipe works well with so all of your favorite dishes. Whether it’s to accompany your turkey at Thanksgiving or fish and chicken as part of an easy weeknight meal. Try it with:
Recipe FAQs
I prefer to use fresh green beans, but you can also use frozen in this easy green beans almondine recipe if you have those. They will take about the same time to cook as fresh.
More Easy Side Dishes
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Blanch green beans in boiling water with salt for about 2 – 3 minutes. Transfer them to a large bowl with ice-cold water. Drain the beans and pat them dry with a paper towel.
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While green beans are blanching, toast almonds for about 1 minute in a skillet on medium heat. Remove from skillet and set aside.
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Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add blanched green beans to the skillet, season them with salt and black pepper, and saute them with a lid on, stirring often until they are tender for about 3 minutes. (Make sure you don’t burn them, reduce the heat if necessary).
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Add lemon juice and minced garlic to the green beans, toss and cook until fragrant for about 30 seconds. Add toasted almonds. Taste and adjust seasoning if necessary. Serve warm.
- Trim the tops and tails of the green beans before cooking.
- Take care not to overcook the beans. They should be fork-tender but still, have a slight crunch.
- Don’t skip blanching the green beans.
- If you don’t have almonds, you can use other nuts like walnuts, pecans, or pinenuts.
Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 303mg | Fiber: 4g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 2mg
