Green Beans Almondine Recipe

Green beans: Fresh and trimmed, these are the star of the dish, providing a crisp and vibrant base.

Sliced almonds: These add a delightful crunch and nutty flavor to the dish.

Butter: Used to sauté the almonds and coat the green beans, adding richness and depth.

Lemon juice: Freshly squeezed, it adds a bright, tangy finish to the dish.

Garlic: Minced and sautéed, it infuses the dish with aromatic flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Freshly ground, it adds a touch of heat and complexity.

To ensure your green beans retain their vibrant color and crisp texture, immediately transfer them to an ice bath after blanching. This stops the cooking process and helps maintain their bright green hue. Additionally, when toasting the sliced almonds, keep a close eye on them as they can quickly go from golden brown to burnt. Stir frequently to ensure even browning.

• trimmed green beans - Substitute with asparagus spears: Asparagus has a similar texture and can be cooked in the same manner as green beans.

• sliced almonds - Substitute with sliced hazelnuts: Hazelnuts provide a similar crunch and nutty flavor to the dish.

• butter - Substitute with olive oil: Olive oil can provide a rich flavor and is a healthier fat option.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar offers a similar acidity and brightness to the dish.

• minced garlic - Substitute with shallots: Shallots provide a mild garlic flavor and add a bit of sweetness.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• freshly ground black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different type of spiciness to the dish.

• Allow the green beans almondine to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled green beans almondine to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the green beans almondine in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to enjoy, thaw the green beans almondine in the refrigerator overnight.
• Reheat gently in a skillet over medium heat, adding a little extra butter or olive oil if needed to refresh the flavors. Avoid microwaving, as it can make the green beans mushy.
• If the almonds lose their crunch after reheating, toast a few fresh slices in a dry skillet and sprinkle them over the top before serving.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a small amount of butter or olive oil to the skillet.
  • Add the leftover green beans and almonds.
  • Stir occasionally until heated through, about 5-7 minutes.
  • Add a splash of lemon juice to refresh the flavors.

• Microwave Method:

  • Place the green beans almondine in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap.
  • Heat on medium power for 1-2 minutes.
  • Stir and check the temperature, then continue heating in 30-second intervals until warmed through.
  • Add a squeeze of lemon juice before serving.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Spread the green beans almondine in an even layer on a baking sheet.
  • Cover with aluminum foil to prevent drying out.
  • Bake for 10-15 minutes, stirring halfway through.
  • Remove the foil for the last 5 minutes to allow the almonds to crisp up again.
  • Finish with a drizzle of lemon juice.

• Steaming Method:

  • Place the green beans almondine in a steamer basket.
  • Set the basket over boiling water.
  • Cover and steam for 3-5 minutes until heated through.
  • Toss with a bit of butter and lemon juice before serving.

• Large pot: Used for blanching the green beans in boiling water to achieve a tender-crisp texture.

• Colander: Essential for draining the blanched green beans after boiling.

• Skillet: Used for melting the butter and cooking the sliced almonds and garlic.

• Wooden spoon: Handy for stirring the almonds and garlic in the skillet.

• Tongs: Useful for tossing the green beans in the skillet to coat them evenly with the butter and almonds.

• Measuring cups: Needed for measuring the sliced almonds and butter accurately.

• Measuring spoons: Used for measuring the lemon juice and any other seasonings.

• Garlic press: Convenient for mincing the garlic clove quickly and efficiently.

• Lemon squeezer: Helps in extracting freshly squeezed lemon juice without seeds.

• Cutting board: Provides a stable surface for trimming the green beans and mincing the garlic.

• Chef's knife: Essential for trimming the green beans and mincing the garlic.

• Serving dish: Used for presenting the finished green beans almondine in an appealing manner.

Blanch in advance: Blanch the green beans ahead of time and store them in the fridge. This way, you can quickly finish the dish when ready to serve.

Use pre-sliced almonds: Save time by purchasing pre-sliced almonds instead of slicing them yourself.

Pre-minced garlic: Opt for pre-minced garlic from the store to cut down on prep time.

One-pan method: Use a large enough skillet to blanch the green beans and then immediately use it to cook the almonds and garlic, reducing the number of dishes to clean.