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Ingredients
Method
- Bring a large pot of salted water to a boil and prepare a bowl of ice water nearby.
- Add the green beans to the boiling water and cook until bright green and crisp-tender, then immediately transfer them to the ice water to stop the cooking process.
- Drain thoroughly and pat dry so excess moisture doesn’t dilute the buttery sauce.
- Melt part of the butter in a large skillet over medium heat. Add the sliced almonds and cook, stirring frequently, until lightly golden and fragrant. Transfer them to a plate.
- Add the remaining butter and olive oil to the skillet. Add the shallot and cook until softened and lightly caramelized.
- Stir in the garlic and cook briefly until fragrant.
- Add the green beans to the skillet and toss until heated through and coated in the buttery shallot mixture.
- Stir in the lemon zest and lemon juice, then season with salt and black pepper.
- Return most of the toasted almonds to the skillet and toss gently to combine.
- Transfer to a festive serving dish and finish with parsley, additional toasted almonds and lemon wedges if desired.
Enjoying this recipe? Discover more from FlavourQuest. Start with our Comfort Dinner Guide — a collection of easy, cozy meal ideas created to make busy weeknight dinners simpler and more delicious. And stay tuned — more FlavourQuest recipe collections and cookbooks are on the way!
🔄 Variations
🍒 Cranberry Almondine: Add dried cranberries for a festive pop of red and a touch of sweetness.
🥓 Bacon Almondine: Add crisp crumbled bacon for a smoky variation.
🧀 Parmesan Almondine: Finish with freshly grated Parmesan for extra savory flavor.
🍽️ Serving Suggestions
🦃 Serve with Herb Butter Roasted Turkey for a classic holiday dinner.
🍖 Pair with Brown Sugar Honey Glazed Ham for Christmas.
🍠 Serve alongside Sweet Potato Casserole and Creamed Spinach for a colorful selection of holiday sides.
🧊 Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat briefly in a skillet over medium heat to preserve as much of the green beans’ texture as possible.
💡 Pro Tips
Don’t overcook the green beans during blanching. They should remain bright green with a slight bite because they’ll cook briefly again in the skillet.
Toast the almonds carefully—they can go from golden to burned quickly.
Dry the blanched beans thoroughly before adding them to the skillet so the butter coats them properly.
❓ FAQs
Can I make Green Bean Almondine ahead of time?
Yes. Blanch and chill the green beans ahead, then refrigerate them. Finish the dish in the skillet shortly before serving.
Can I use frozen green beans?
Fresh green beans give the best crisp-tender texture, but frozen green beans can be used when necessary. Avoid overcooking them.
Can I make this without almonds?
Yes. Leave them out for a nut-free version or substitute toasted breadcrumbs for crunch.
Why do I need to put the green beans in ice water?
The ice bath stops the cooking process, helping the beans retain their bright color and crisp texture.
Can I add cranberries for the holidays?
Absolutely. Dried cranberries add beautiful holiday color and pair nicely with the lemon, butter and almonds.