Green Beans Almondine (Amandine) Recipe
User Reviews
5
Green Beans Almondine (Amandine) Recipe
Description
Green Beans Almondine (Amandine) features fresh green beans cooked until just tender and quickly cooled to retain their bright color and slight crunch. The dish is distinguished by toasted shaved almonds cooked in butter to a golden brown, combined with sautéed finely minced garlic and diced shallots for aromatic depth. A final toss includes additional butter, coarse salt and freshly cracked black pepper, and a squeeze of fresh lemon juice, which adds brightness that contrasts the rich nuttiness of the almonds and butter.
The result is a side that balances crisp vegetables and crunchy nuts, enriched by fragrant shallots and garlic, and cut through by lemon. This preparation highlights the fresh flavor of the green beans while adding layers of texture and a subtle but complex savory profile.
Typically served warm immediately after cooking to preserve the texture, it pairs well with roasted or grilled meats and seafood. Shocking the beans in ice water after boiling helps maintain their vibrant color and firm texture. To maintain the crispness, avoid overcooking the beans, which are ideally al dente or slightly crunchy. The pan technique to brown the almonds separately then sauté the aromatics on the side ensures these ingredients develop their optimal flavors without burning.
The recipe works best when served promptly but can be kept warm in the pan for about 15 minutes. Storing leftovers in the refrigerator is possible for up to three days, though freezing is not recommended as cooked green beans lose moisture when frozen.
Ingredients
- 1 pound haricot verts or fresh green beans, trimmed
- 4 tablespoons butter unsalted
- 2/3 cup almonds shaved
- 2 garlic finely minced
- 1 shallot peeled and small diced
- lemon about 1 tablespoon, juice of ½ lemon
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the green beans to a large pot of boiling salted water and cook for 3 minutes.
- Remove the beans and immediately shock them in an ice bath for 1 to 2 minutes or until cooled.
- Drain the beans and set them aside.
- Add 2 tablespoons of butter to a large 12” stainless steel pan over low to medium heat.
- Pour in the almonds and cook for 4-6 minutes or until browned while frequently stirring.
- Scoot the almonds to one side of the pan, and on the other side of the pan, add the garlic, shallots, and 1 tablespoon of butter and cook while frequently stirring for 30 to 45 seconds or until fragrant.
- Mix the garlic and shallots with the almonds.
- Add the green beans and butter, salt, pepper, and lemon juice.
- Mix until everything is combined.
- Serve the green beans with the toasted almonds, shallots, and garlic on top.
Notes
- Serve the green beans almondine immediately after cooking to retain their crisp texture and fresh flavor.
- Keep the dish warm in the pan for up to 15 minutes before serving if needed.
- Store leftovers in the refrigerator covered for up to three days; avoid freezing to prevent moisture loss.
- Reheat gently in a pan with a small amount of chicken stock or water and additional butter to restore moisture.
- To maintain the green beans' vibrant color and texture, shock them in ice water immediately after boiling.
- For a softer texture, extend the initial boiling time to 5 to 7 minutes as preferred.
- Watch the butter carefully while browning almonds; if it darkens too quickly, remove the pan from heat to cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 6mg | 0% |
| Potassium | 268mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 10mg | 11% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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