Quick Green Beans Almondine
A classic, quick-to-prepare vegetable side dish featuring tender green beans accented with toasted almonds, shallots, and fresh lemon juice for a bright, flavorful finish. Ideal for elevating everyday meals with minimal effort.
Equipment
- 1 Large Pot
- 1 Cast Iron Skillet
- 1 Slotted spoon
- 1 Large Mixing Bowl
- 1 Fine grater (microplane)
Ingredients
- 12 ounces green beans preferably haricot verts, trimmed
- 2 tablespoons sliced almonds
- 1 tablespoon extra-virgin olive oil
- 1 shallot thinly sliced
- ½ teaspoon sea salt plus extra for seasoning
- 1 garlic clove finely grated
- ½ tablespoon fresh lemon juice
- Freshly ground black pepper to taste
Instructions
- Prepare and Trim the Green Beans: Begin by thoroughly rinsing 12 ounces of green beans under cold running water to remove any dirt or impurities. Using a sharp knife or kitchen scissors, trim the ends off each green bean, removing the tough stem tips to ensure a tender bite. For the best texture and flavor, use haricot verts if available—they are thinner and more delicate than regular green beans. Set the trimmed green beans aside on a clean kitchen towel.
- Blanch the Green Beans: Fill a large pot with water and add about 1 tablespoon of salt to create a well-seasoned boiling bath. Place the pot over high heat and bring the water to a rolling boil. Once boiling, carefully add the trimmed green beans to the pot. Let them cook for exactly 2 minutes—this brief blanching will soften the beans slightly while preserving their vibrant green color and crisp texture.
- Shock the Green Beans in Ice Water: Immediately prepare an ice bath by filling a large mixing bowl with cold water and plenty of ice cubes. Using a slotted spoon, quickly remove the green beans from the boiling water and transfer them directly into the ice water. This shocking process halts the cooking instantly, preserving the beans’ bright color and crispness. Allow the beans to rest in the ice bath for at least 2 minutes.
- Drain and Dry the Green Beans: After chilling, drain the green beans thoroughly using the slotted spoon or a colander. Spread the beans out on a clean kitchen towel or paper towels and gently pat them dry. Removing excess moisture is crucial to avoid steaming during the sauté step and to help achieve a perfect tender-crisp texture.
- Toast the Almonds to Perfection: Place a cast-iron skillet over medium heat and allow it to warm up for about 1 minute. Add 2 tablespoons of sliced almonds to the dry skillet. Stir frequently and toast the almonds for 2 to 3 minutes or until they turn a rich golden brown and release a nutty aroma. Be attentive during this step as almonds can burn quickly. Once toasted, transfer the almonds to a small bowl and set aside to cool.
- Sauté Shallots and Season: Reduce the heat to medium-low and add 1 tablespoon of extra-virgin olive oil to the now-empty skillet. Add 1 thinly sliced shallot and ½ teaspoon of sea salt to the oil. Cook gently for 2 minutes, stirring occasionally, until the shallots become translucent and slightly softened but not browned. This step helps develop the natural sweetness of the shallots and infuses the oil with their flavor.
- Warm and Sauté the Green Beans: Add the blanched and dried green beans to the skillet with the shallots. Toss gently to coat the beans evenly in the shallot-flavored oil. Continue to sauté for 2 to 4 minutes, stirring occasionally, until the green beans are heated through and tender but still maintain a slight crunch. Adjust the heat if necessary to avoid overcooking.
- Add Fresh Garlic and Lemon Juice: Remove the skillet from the heat. Immediately add 1 grated garlic clove and ½ tablespoon of fresh lemon juice to the warm green beans. Toss everything together gently and thoroughly, allowing the residual heat to soften the garlic’s sharpness and the lemon juice to brighten the flavors. This final touch adds aromatic complexity and a refreshing citrus note to the dish.
- Final Seasoning and Serving: Taste the green beans and season with freshly ground black pepper and additional sea salt as needed to suit your preference. Transfer the green beans to a serving dish and sprinkle the toasted almonds evenly over the top. Serve immediately while warm for the best texture and flavor experience.
Notes
- For the best flavor and texture, use fresh, tender green beans such as haricot verts or thin French green beans. Thicker beans may require slightly longer blanching.
- Blanching the beans briefly in salted boiling water and then shocking them in ice water is key to preserving their vibrant green color and crisp-tender texture.
- Toast the almonds carefully over medium heat, stirring often to prevent burning, which can quickly turn the nuts bitter.
- Use fresh lemon juice for the brightest, most vibrant flavor—bottled lemon juice lacks the same freshness.
- If you don’t have a cast-iron skillet, a heavy-bottomed stainless steel pan will work well for toasting and sautéing.