Green Beans Almondine
Published Dec. 13, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 1pound green beans or haricots verts, trimmed
- ½cup slivered almonds
- 1tablespoon extra-virgin olive oil
- 1medium shallot, minced
- 3garlic cloves, minced
- 2tablespoons unsalted butter
- 1lemon, halved
Nutritional analysis per serving (6 servings)
144 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Set a large bowl of water with ice cubes nearby. Add green beans to the pot and boil for 2 to 3 minutes, until they are bright green. Immediately drain the green beans in a colander and submerge the beans in the ice water for about 1 minute. Then drain the beans, pat dry and set aside.
- Step 2
Heat a large dry skillet over medium. Add slivered almonds to the skillet and toast, tossing occasionally, until golden brown, about 2 minutes. Transfer almonds to a plate and set aside.
- Step 3
Add olive oil to the same skillet. Once oil is hot, add shallot and a pinch of salt and cook, stirring frequently, until the shallot starts to turn translucent, about 2 minutes. Add green beans, garlic and butter to the skillet and cook, stirring frequently, for 2 minutes, until the beans are heated through but remain crisp. Add almonds to the skillet and toss to coat them in the butter mixture, until heated through. Remove skillet from heat and season with salt, pepper and a big squeeze of lemon juice.
- Recipe is easily doubled or tripled for holiday gatherings. Step 1 and 2 can be done up to 2 days in advance of step 3. Refrigerate the green beans and set cooled almonds aside in an air-tight container.
Private Notes
Comments
A trick I learned from Chinese cook books on blanching veggies that doesn't leave them wet when you want to saute or fry them. To do that, rather than submersing the blanched veggies in ice water, pull them from the hot water with a straining ladle and spread them out on a sheet pan to cool. The residual heat will carry away the excess moisture and quickly cool your veggies. I put the sheet pan in front of a fan to speed things up.
I too don't put blanched veggies in an ice bath. Putting them on a paper towel to dry and cool works for me.
Exceptionally good for a very simple recipe. To be honest, we did not have shallots but they weren't needed!
Too much butter and stuff in this one. But delicious especially w the lemon.
Great simple recipe. I too skip the ice bath and spread beans on a sheet pan to cool. If not making for a huge crowd, try cooking the beans in a deeper fry pan. Then you can use that pan to brown the almonds. Watch the nuts they’ll brown quickly! Thanks for the make ahead tip included at the end of the recipe. Like many readers I think this added editors tip is very helpful to novice and/or busy cooks. I’d like to see it more often in NYT recipes (when appropriate to the recipe).
You really don’t need the butter, but, if you do use some, go for salted. Perfect side dish that looks like you are a Gourmand but actually make super easy stuff :)
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