Green Beans Almondine
Crisp-tender green beans tossed with golden butter-toasted almonds and a touch of lemon juice. A classic French side dish ready in about 15 minutes.
- 2 pounds fresh green beans, trimmed (or substitute frozen French-cut green beans, cooked according to package directions)
- 2 tablespoons slivered almonds
- 2 tablespoons butter (or margarine)
- 1 teaspoon lemon juice
- If using fresh beans, slice them French-style (lengthwise into thin strips) and cook, covered, in a small amount of boiling salted water until crisp-tender — this usually takes just a few minutes, so check them early to avoid overcooking.
- If using frozen French-cut green beans instead, cook them according to the package directions rather than following the fresh-bean method above.
- Drain the beans well and set them aside, keeping them warm while you prepare the almonds.
- In a small skillet, cook the slivered almonds in the butter over low heat, stirring occasionally, until they turn a light golden brown — keep the heat gentle here, since almonds can go from golden to burnt quickly once they start browning.
- Remove the skillet from the heat and stir in the lemon juice, swirling it through the butter and almonds.
- Pour the almond butter mixture over the drained green beans, tossing gently to coat, and serve right away while everything is still warm.
Chef's Note: This is the classic French preparation the dish takes its name from — "amandine" simply means "with almonds," and the technique of browning nuts in butter until fragrant is a foundational move worth having in your back pocket for other vegetables too. A brief cook time is key to keeping the beans genuinely crisp-tender rather than soft; pull them the moment a fork meets slight resistance, since they'll continue cooking a little from residual heat even after draining.
The dash of lemon juice at the end does a lot of work for such a small amount — it cuts through the richness of the browned butter and keeps the dish tasting bright rather than heavy. This comes together quickly enough to make a great last-minute side for a holiday table, and it scales easily if you're cooking for a larger group.
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