A classic French recipe, green beans almondine elevates ordinary green beans into a memorable side dish with the addition of toasted almonds, browned butter, shallots, and lemon zest.
Kosher salt and freshly ground black pepper, to taste
Instructions
Bring a large pot of salted water to a boil over high heat. Add green beans and boil for 6 to 7 minutes, or until desired tenderness.
Drain well. (See make ahead tip below).
Meanwhile in large frying pan, melt butter over medium heat. Add shallots and almonds, and cook for 5 minutes or until butter has browned, shallots are softened, and almonds are lightly toasted.
Reduce heat to low, add green beans to the frying pan and toss to combine. Add lemon zest; toss again. Taste and season with salt and pepper as needed. Serve immediately.
Video
Notes
Make ahead tip: After boiling the green beans to the desired tenderness, drain them, and immediately put into an ice water bath (a bowl filled with ice cubes and water). This will stop them from cooking further. You can refrigerate them at this point for up to 24 hours, and continue with the recipe when you're ready.
Vegan and dairy-free: use olive oil instead of butter.
Can't find shallots? Use thinly sliced red onion or yellow onion.
Addgarlic: Add one clove minced garlic near the end of the sauté time.
Add bacon: Chop a few slices of bacon into 1 inch pieces; fry until crisp. Remove from pan with slotted spoon and drain fat from pan. Continue with recipe as directed, adding cooked bacon with the beans and lemon zest.