Green Beans Almondine
User Reviews
5
Green Beans Almondine
Description
This recipe starts by briefly boiling green beans just until tender but still crisp, then immediately shocking them in ice water to halt cooking and preserve their vibrant color and texture. Separately, butter is melted in a pan, and finely chopped garlic, shallots, and sliced almonds are sautéed until they turn fragrant and lightly browned, developing a nutty aroma and flavor.
The blanched green beans are drained and then tossed in the almond and shallot mixture to warm through, allowing the flavors to meld. A final squeeze of fresh lemon juice adds brightness and balances the richness of the butter and nuts. Salt and pepper season the dish simply.
Green Beans Almondine is a classic side often served for festive occasions like Thanksgiving or Christmas, pairing well with roasted meats or mushroom steaks. Trimming the beans’ ends before cooking improves texture and presentation. The ice bath is an essential step to maintain the beans’ desirable crispy bite and color.
Ingredients
- 1 lb green beans fresh and trimmed
- 1 tablespoon butter (or vegan margarine)
- 3 cloves garlic finely chopped
- 1-2 shallot finely chopped
- 4 tablespoons almonds sliced
- salt
- black pepper
- 1 tablespoon lemon juice
Instructions
- Prepare a large bowl with ice and cold water.
- Bring a large pot of well-salted water to boil. Add the green beans and cook for 4 minutes. They should be lightly cooked but still some crispiness and ‘squeak’ when you take a bite.
- Drain the beans and immediately plunge the blanched beans into the bowl of iced water and leave them for a few minutes.
- Meanwhile, melt the butter (or vegan margarine) in a large frying pan until it foams. Add the garlic, shallots and almonds and cook for 3 minutes or until it all just begins to brown. Drain the green beans and add them to the pan for a few minutes, gently tossing to heat.
- Add a light squeeze of lemon juice and season with salt and pepper.
Notes
- Trim the green beans by removing tops and tails for better texture and eating experience.
- Do not over-blanch the beans; aim for tender-crisp so they retain some crunch after sautéing.
- The ice bath is crucial to stop cooking immediately and preserve vibrant green color and texture.
- If no ice is available, use very cold water or chill the water bowl in the fridge or freezer beforehand.
- This dish works as a vegetarian, vegan, and gluten-free side when using vegan margarine.
- Ideal as a holiday side dish or served alongside mushroom steaks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 23mg | 1% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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