This quick, versatile side dish is perfect for weeknights and holidays alike. Green Beans Almondine comes together in minutes with simple ingredients and adds a bright, crunchy contrast to any meal. This easy green beans with almonds recipe will become a regular on your menu.
A classic side, green beans with almonds is quick to prepare and delivers fresh flavor and satisfying texture. It’s light enough for a weeknight yet elegant enough for special occasions.
Green Beans Almondine Ingredients
Ingredients you’ll need for this green beans with almonds dish:
- Green beans: Use fresh green beans for the best texture and flavor.
- Olive oil: Light or neutral oil works well; it won’t overpower the beans.
- Salt and pepper: To taste.
- Garlic cloves: Freshly minced for bright flavor.
- Lemon juice: Freshly squeezed for acidity and brightness.
- Slivered almonds: Toasted for crunch and nutty flavor.
How To Make Green Beans Almondine
- Bring a pot of salted water to a boil and blanch the trimmed green beans for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
- While beans blanch, toast the slivered almonds in a dry skillet over medium heat for about 1 minute, watching carefully so they don’t burn. Remove and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the blanched green beans, season with salt and pepper, cover, and sauté, stirring often, until tender-crisp, about 3 minutes. Reduce heat if they begin to brown too quickly.
- Add lemon juice and minced garlic, toss, and cook until fragrant, about 30 seconds. Stir in the toasted almonds, taste, and adjust seasoning. Serve warm.
How Do You Cook Green Beans So They Stay Green
Blanch the green beans briefly in boiling salted water until they turn bright green and are just tender, about 2–3 minutes. Immediately plunge them into ice water to halt cooking. This “shock” locks in color, preserves a pleasant crunch, and helps retain nutrients.
Blanching also cleans the surface and is recommended if you plan to freeze green beans. Don’t skip blanching if you want crisp, vibrant green beans for this almondine preparation.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Trim the ends of the green beans before cooking for even texture.
- Cook until fork-tender yet still slightly crisp—avoid overcooking.
- Blanching and shocking are essential to preserve color and texture.
- If you’re out of almonds, try walnuts, pecans, or pine nuts for a different nutty flavor.
Serving Suggestions
Green Beans Almondine pairs well with a wide range of mains. Serve it alongside roasted or grilled proteins, or add it to a holiday spread. It complements poultry, fish, pork, and simple weeknight entrees.
- Pork medallions or roast pork
- Baked or roasted chicken with potatoes
- Pan-seared or roasted salmon
- Shrimp scampi or garlic shrimp
- Pesto chicken or herbed roasted chicken
Recipe FAQs
Fresh beans are preferred for texture and color, but frozen green beans can be used in a pinch. If using frozen, follow package instructions and adjust blanching time as needed so they don’t become mushy.
More Easy Side Dishes
- Roasted garlic cauliflower
- Roasted honey-glazed carrots (Paleo)
- Sautéed Brussels sprouts and carrots
- Baked potato wedges
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Green Beans Almondine
Ingredients
- 1 lb fresh green beans, ends trimmed
- 2 Tablespoon light olive oil
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 garlic cloves, finely minced
- Lemon juice of a half lemon
- ⅓ cup slivered almonds
Instructions
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Blanch green beans in boiling water with salt for about 2–3 minutes. Transfer to ice-cold water, then drain and pat dry.
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Toast almonds in a skillet over medium heat for about 1 minute, then remove and set aside.
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Heat 1 Tbsp olive oil in a large skillet over medium-high. Add blanched green beans, season with salt and pepper, cover, and sauté until tender-crisp, about 3 minutes. Reduce heat if needed to avoid burning.
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Stir in lemon juice and minced garlic and cook until fragrant, about 30 seconds. Add toasted almonds, adjust seasoning, and serve warm.
Notes
- Trim bean ends for even cooking.
- Avoid overcooking—aim for a slight crunch.
- Blanching and shocking preserve color and texture.
- Substitute other nuts (walnuts, pecans, pine nuts) if desired.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.