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!
Yield: 4 servings
Ingredients
- 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
Instructions
- 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.
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Notes
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.
Video
Nutrition
Serving: 1serving | Calories: 160kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 305mg | Fiber: 6g | Sugar: 13g
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