Green beans almondine is an easy way to jazz up green beans! Green beans are cooked until tender in a butter and garlic mixture and then served with a crunchy, herby, citrusy chopped almond topping for a simple but sophisticated side dish!
We have had a fun and full weekend here!
We hosted our first sleepover (some neighbor friends) and it went well!
The kids came over pretty late, so it was pretty much movie and bed. Plus snacks. Of course. (I made them popcorn and a s'mores cup snack to enjoy.)
They all went to bed around 9:30, which is super late for my kiddos. They're 8 and 6 years old and wear out pretty early.
But then they were all up at 5:30, running around the house. I managed to convince them to quiet down and rest a bit longer. Mama needed a little more sleep!
I finally got up and we made pancakes, did some crafts and they headed home. Total success!
We had a few parties, some pool time and lots of games the rest of the weekend. And watched ALL the tennis with the Wimbledon matches. Neither of my picks won in the finals but it was still really fun to watch. 🎾
And this week, both kids are at an all-day outdoor camp. I'm so eager to hear how they liked their first day when I pick them up this afternoon!
But now, food.
Today’s recipe is one we have pretty regularly in my house.
I make green beans almondine with dinner about as often as green beans with mustard butter sauce. Meaning, a lot!
It’s an easy way to jazz up green beans, which to me can be a little plain and boring all on their own.
And these have such great flavor!
The green beans get perfectly tender and are coated in butter then topped with a crunchy, herby, citrusy topping that just takes all those flavors to the next level.
It’s one of those simple but sophisticated recipes.
Perfect for those of us who don’t have the time or patience for really complicated dishes but still want amazing taste.
Oh, and in case you’re curious...
What is almondine?
Almondine just means a garnish of almonds. It’s also sometimes spelled amandine outside of the U.S.
Fish and green beans are common candidates for this type of dish, but I’ve also made asparagus almondine before.
Almondine is usually made with butter and herbs, and I added some fresh lemon zest and juice to really brighten it up.
You’ll love eating your green beans with this recipe!
They’re even lovely enough - and fancy enough sounding - to make for company or a dinner party. 🙌
Now, I’ve got some notes and tips coming up for this recipe. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on green beans almondine:
- You can cook your green beans in the skillet with the butter, as written in the recipe instructions below. It’s an easy way to keep this all in one skillet.
- Or you can steam the green beans separately and then add them in already tender. I’ve even used the steam-in-bag microwave green beans and that works too. I still use the butter to sauté the garlic and then just toss the green beans in (after they've cooked in the microwave) to get them nice and coated.
- If you love garlic, feel free to add another clove of garlic for this recipe.
- The parsley is traditional, but honestly, I’ve made it before when I didn’t have any and it was still delicious. So don't worry too much if you don't have any or don't want to buy a whole bunch.
Oh, and if you want this to be a vegan recipe, just substitute extra-virgin olive oil for the butter. Or coconut oil if that's what you prefer. Easy peasy.
Need some ideas to round out your meal? You know I've got you covered.
What to serve with green beans almondine:
- Pork tenderloin or pork chops would be a great pairing. (Like my herb roasted pork tenderloin with potatoes or Ranch seasoned pork chops or crunchy baked pork chops.)
- Roasted or grilled fish (check out my BBQ salmon and my honey Dijon salmon).
- You could even do a creamy chicken (baked or stovetop) to go with these green beans.
- Steamed rice or roasted or baked potatoes are good for a starchy side to go with these green beans to round out your meal.
I hope you give this a try for a new way to make green beans!
P.S. Check out these other green bean recipes:
- Southern style green beans with bacon (Family Food on the Table)
- Sautéed green beans and tomatoes (Family Food on the Table)
- Green bean casserole from scratch (Crunchy Creamy Sweet)
- Greek green beans (Lemons for Lulu)
- Green beans gremolata (Family Food on the Table)
Easy green beans almondine
Green beans almondine are tender from cooking in a butter and garlic mixture and then served with a crunchy, herby, citrusy chopped almond topping for a simple but sophisticated side dish!
- ¼ cup unsalted almonds
- 1 tablespoon unsalted butter
- 1 lb. green beans, ends trimmed
- 1 clove garlic, minced
- ½ teaspoon kosher salt, divided
- ¼ teaspoon black pepper, divided
- 3 tablespoons finely chopped fresh parsley
- Zest of one lemon
- Juice of ½ lemon
- Heat a large skillet over medium low heat and add almonds. Toast lightly for 2-3 minutes (watch to make sure they don’t burn), stirring occasionally. Remove and finely chop the almonds.
- In the same skillet, over medium heat, melt the butter. Add green beans, ¼ teaspoon salt and ⅛ teaspoon black pepper and sauté for 6-7 minutes, stirring occasionally.
- Add garlic and sauté another minute, until green beans are tender.
- Meanwhile, combine almonds and remaining ingredients, including remaining salt and pepper, in a small bowl and mix.
- Remove green beans and top with almond mixture. Serve hot.
You can cook your green beans in the skillet with the butter, as written in the recipe instructions. It’s an easy way to keep this all in one skillet. Or you can steam the green beans separately and then add them in already tender. I’ve even used the steam-in-bag microwave green beans and that works too. I still use the butter to sauté the garlic and then just toss the green beans in to get them nice and coated.
If you love garlic, feel free to add another clove.
The parsley is traditional, but honestly, I’ve made it before when I didn’t have any and it was still delicious.
If you want this to be a vegan recipe, just substitute extra-virgin olive oil for the butter.
Amount Per Serving: Calories: 160Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 305mgCarbohydrates: 22gFiber: 6gSugar: 13gProtein: 5g
I love the crunchy almond topping!
Thanks! Adds such great texture to the dish!