Green Beans Almondine.
Buttery green beans, almonds and seasonings come together in green beans almondine to create a vegetable side dish that even the pickiest of eaters enjoy.
Ingredients
- 1 pound fresh green beans washed and trimmed
- 1 tablespoon butter
- 1/2 cup raw almonds sliced
- 2 tablespoons oil olive oil works well
- 2 shallots, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Bring a pot of salted water up to a boil. Add in the green beans and cook for four to five minutes. While green beans are cooking, prepare a bowl with ice water, then transfer the green beans to the ice water when done cooking.
- In a large sauté pan, melt the butter over medium heat. Stir in the almonds and cook for 3 to 4 minutes until golden brown and toasty. Remove the almonds from the pan and set aside.
- Heat the oil in the pan over medium heat and add the shallots, cook for two minutes. Drain the green beans from the ice bath and add them back into the pan.
- Stir in the lemon juice, salt, and pepper. Cook until the green beans are warmed through. Stir in almonds, top with the fresh parsley and serve immediately.
Notes
- Use fresh green beans. If you can find haricot verts, the longer, slender green beans, they can also be used, but reduce the cooking time by 1-2 minutes as they will cook more quickly.
- Salt the water before blanching. This helps with boiling and helps season the green beans. I typically use 1-2 teaspoons of salt.
- Serve immediately. Green beans almondine really are best when served right after you take them off the stove.
Nutrition
Calories: 235kcal | Carbohydrates: 12g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 259mg | Potassium: 369mg | Fiber: 5g | Sugar: 4g | Vitamin A: 765IU | Vitamin C: 13mg | Calcium: 99mg | Iron: 2mg
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