Green Bean Almondine Recipe
This Green Bean Almondine Recipe uses an old French cooking technique to create an elegant Holiday side with 5 ingredients in just 15 minutes.
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Ingredients
- 1 lb green beans (see notes)
- ¼ cup sliced toasted almonds (see notes)
- ¼ cup salted butter (see notes)
- ⅛ teaspoon black pepper (see notes)
- 1 lemon (see notes)
For The Blanching
- 2 teaspoon salt
- 16 cups water
- 2 cups ice
Instructions
- Wash the beans and cut the ends off.
- Zest the lemon and set it aside.
- Dry roast the almonds in a nonstick pan until they're medium brown, and then set them aside to use later.
- Boil 8 cups of water with two teaspoons of salt.
- Add the green beans to it and boil for 2-3 minutes. (see notes)
- Prepare an ice bath in a large bowl with 8 cups of water and 2 cups of ice.
- Remove the beans from the hot water, strain them, and place them in the ice bath for 2-3 minutes. (see notes)
- Remove the beans from the ice bath and set them to dry on a clean towel.
- Melt the butter in a skillet.
- Toss the blanched and dried green beans in the butter and black pepper, and stir fry for 2-3 minutes. (see notes)
- Turn the stove off, then squeeze the lemon on the beans. (see notes)
- Garnish with the lemon zest and toasted almonds and serve. (see notes)
Notes
Green beans - For best results, try and source haricots verts, the French version of green beans. You can find long, skinny green beans if these aren't available near you.
Toasted Almonds - Sliced almonds with the skin on add the perfect texture and finish to the beans. Slivered almonds can be used as a substitute. Add the almonds right at the end so they stay crispy.
Salted butter - I used salted butter as that's usually what I have on hand. If you want unsalted, please make sure to add salt to taste.
Black pepper - The ⅛ teaspoon is a suggested amount; feel free to adjust this according to personal taste.
Lemon - I love the taste of lemon, so I use the whole thing. But if you want a milder flavor, use half. On the other hand, the zest adds a nice touch, and I suggest using the entire amount as a garnish. Ensure not to add the lemon until the end, as the acid can turn the beans brown.
Blanching - This is an extra step, but the final results are well worth the trouble. Make sure not to overcook the beans as they cook more during the saute stage.
Sauteeing - The beans should be cooked al dente, slightly tender but crispy.
Nutrition
Serving: 1gCalories: 178kcalCarbohydrates: 12gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 31mgSodium: 99mgPotassium: 323mgFiber: 5gSugar: 5gVitamin A: 1143IUVitamin C: 28mgCalcium: 68mgIron: 2mg
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