Green Beans and Almonds (almondine)
This is an old-fashioned and extremely easy green bean and almond side dish. Though it's a classic for Thanksgiving, it's great year-round. And it comes together in 20 minutes.
Servings 6 side servings
Ingredients
- 1 pound green beans cooked (see Notes below), ends trimmed, fresh or frozen
- 2 tablespoons olive oil
- ⅔ cup slivered almonds
- 2 garlic cloves medium, minced
- 1 medium shallot minced
- ½ teaspoon salt or to taste
- black pepper to taste
- 2 teaspoons lemon juice optional, to serve
Instructions
- Heat a large skillet (non-stick or cast iron) over medium-low heat. Drizzle in 2 tablespoons olive oil when it’s hot.
- Add 2 garlic cloves and 1 medium shallot, minced, and cook stirring for 1 minute or so, until beginning to soften and release their aroma.
- Sprinkle ⅔ cup slivered almonds and stir for about 30 seconds or until they’re starting to color. Watch them closely as they cook fast and you don’t want burned almonds.
- Remove the mixture and reserve on a plate or small bowl.
- Add 1 pound green beans, cooked and drained, to the same skillet and saute for a minute, sprinkle ½ teaspoon salt and black pepper to taste and continue cooking for a few minutes, until the green beans are as tender as you like them. You can add an extra tablespoon or two of olive oil if needed.
- Transfer the beans to the serving dish or platter, drizzle with 2 teaspoons lemon juice (optional) and extra olive oil, arrange the toasted almonds mixture in the middle or however you like it and serve immediately.
Notes
To cook fresh green beans:
Blanch them in boiling salted water for 3-5 minutes until crisp-tender.
Steam them in a double boiler or steamer until softened but crisp.
Roast them with a sprinkle of salt and black pepper in a 350°F (180°C) oven for 10-15 minutes, until softened but crunchy. Use a different oil: try avocado or coconut oil.
Blanch them in boiling salted water for 3-5 minutes until crisp-tender.
Steam them in a double boiler or steamer until softened but crisp.
Roast them with a sprinkle of salt and black pepper in a 350°F (180°C) oven for 10-15 minutes, until softened but crunchy. Use a different oil: try avocado or coconut oil.
