In this Green Beans Almondine, green beans are cooked and tossed with garlic, lemon juice and toasted almonds. Simple and delicious! This recipe will serve 6.
Garlicky Green Bean Almondine. Say that seven times fast.
This is a favorite side dish of mine. I love the flavor of toasted almonds with the freshness of the green beans and garlic together. As a kid, this sort of recipe I would’ve probably turned my nose up at. I mean the thought of nuts on my vegetables would not fly. But as an adult, this totally works and luckily, both my husband and girls love them too!
In this simple side dish, blanched green beans are tossed in butter, garlic and lemon juice before finishing with toasted almonds.
To Make This Green Bean Almondine You Will Need:
- olive oil spray – Or substitute with ghee oil spray or avocado spray.
- sliced almonds – Adds delicious toasted nutty flavor.
- green beans – Fresh is best for this recipe.
- butter or bacon fat – Either work great here!
- garlic (fresh) – Adds distinct punchy flavor.
- lemon juice – Lends fresh bright flavor.
- kosher salt – Enhances the flavors in this dish.
- freshly ground black pepper – This will add some subtle bite and flavor.
Spray a 10-inch, deep sided skillet with olive oil spray and heat over medium-low. Add in the slivered almonds, stir them occasionally until fragrant and lightly golden. Transfer to a small plate and set off to the side. Wipe the skillet out with paper towel.
Fill the same skillet with water and add a small palmful of sea salt. Cover and bring boil.
Once the water is boiling, drop in a pound of trimmed green beans. After a few minutes they should be a bright green.
After 4 to 6 minutes, strain the green beans into a colander. I recommend tasting one to check doneness. Immediately rinse with cold water to stop them from cooking any further.
In the same skillet, add 2 tablespoons of butter. Or if you have bacon fat, you can use that. I’ve made these both ways and they are equally delicious.
Drain off any excess water from the beans and throw them into the pan, tossing them until coated.
Next add in 2 cloves minced fresh garlic.
And squeeze in the juice from 1/2 a lemon.
Season with kosher salt and freshly ground black pepper, to taste. Toss and cook 2 to 4 minutes, cooking until the green beans are firm yet tender.
Lastly add in the toasted almonds.
Toss together and then serve.
Fresh and garlicky, with the added bonus of crunch thanks to those toasty almonds. Garlicky green beans almondine is the perfect side to beef, chicken or pork.
Enjoy! And if you give this Green Beans Almondine recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Garlicky Green Beans Almondine
Ingredients
- olive oil, or avocado oil spray
- 2 ounces slivered almonds
- sea salt, for salting water
- 1 pound green beans, ends trimmed
- 1 tablespoon butter, or bacon fat
- 2 small cloves garlic, minced
- 1/2 lemon, juiced
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Lightly spray a 10-inch deep sided skillet with olive oil spray. Add amonds and cook over medium-low until toasted and fragrant. Transfer to a small plate or bowl and wipe out the skillet with paper towel.
- Fill the same pan with water and add a small palmful (about a tablespoon) of sea salt. Cover and bring to a boil.
- Once boiling, add in the green beans and cook 4 to 6 minutes or until just about tender. I recommend tasting one to check doneness. Then strain through a colander and rinse thoroughly with cold water.
- Add the butter to the skillet.
- Transfer the green beans in the skillet, tossing to coat in the butter.
- Next add in the minced garlic and squeeze in the juice of 1/2 a lemon. Toss and cook 2 to 4 minutes, cooking until the green beans are firm yet tender.
- Season with kosher salt and freshly ground black pepper, to taste.
- Add the toasted almonds back in to the skilleta and toss before serving.
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These look delicious- yum! Green beans and bacon fat are a staple back home but I usually make mine with olive oil. We’re also big fans of sunflower seeds on top =)
What a better alternative to make for the holidays ! Bookmarked!
I swear bacon fat and green beams are a match made in heaven! Lucily, no one in my family makes that traditional green bean casserole. Why is that a tradition??
So perfect! I was just searching for a recipe to make for Thanksgiving and this looks super easy!
That color is insane! Gorgeous!
Green beans are definitely a favorite side dish in my house. What a delight!
This sounds like such a great way to serve green beans – so delicious!
This looks really great, and healthy!
Seriously this looks amazing!
I have been making a variation of these for yrs, and not just for T-day! But in mine I use Sliced Almonds and I leave them in the pan while the green beans get done. After they are done, I add soy sauce forcolor and saltyness
A classic green bean almondine recipe with a twist…I like it! Of course, bacon makes everything better and it’s always a great choice with green beans. Fantastic recipe.
I’ll be making these tomorrow!!
You had me at bacon fat.
Love the simplicity of this dish – perfect to bring a bit of ease to crazy holiday cooking!
You lost me at “bacon fat”. ugh. For those of us who want to eat healthy and avoid all those bad diseases that result from eating meat – and esp./ animals\ FATS – could you offer a vegetarian version?
Don’t you think Big Meat already had us brainwashed enuf into believing that no meal is complete unless someone died?
Brainwashed? Not at all… I personally don’t find bacon fat unhealthy, especially compared to let’s say canola oil or vegetable oil, but that is a personal opinion. Of course please feel free to substitute the bacon fat with olive oil, it will taste delicious either way 🙂
Aren’t these HARICOT BEANS? (not haircot beans!)
That one slip of the “i” makes all the difference.. haha! Thanks!
can this be made in advance and reheat in a tin pan to take to a party?
Hi Roxx… I don’t see why not! Maybe keep the beans separate from the almonds and combine them after reheated. 🙂
As a lacto-vegetarian replacement for pig fat, I use ghee. It fulfills flavor and texture alike, and is probably the best medium of all to fry in. I make my own ghee from unsalted sweet butter. Ghee worked perfectly for this wonderful dish.
can I sub the bacon fat with olive oil?
Sure!
Delicious!! Made these instead of green bean casserole for Thanksgiving. They were a hit!! And super easy to make.