Why You’ll Love This Green Bean Almondine

• It’s a textural dream. You get the satisfying snap of the green beans against the buttery, toasty crunch of the almonds in every single bite. It’s far from a one-note side dish.
• It’s deceptively simple. With just a handful of ingredients, this recipe proves you don’t need a long list to create something truly delicious. The magic is in the technique—toasting those nuts properly is everything.
• It’s incredibly versatile. This dish pairs beautifully with everything from a simple roast chicken to a fancy holiday ham. It’s the reliable side dish that never says no to an invitation.
• It feels fancy without the fuss. Let’s be honest, “Almondine” just sounds chic. It instantly elevates your meal, making it look like you spent far more time and effort than you actually did.

Ingredients & Tools

• 450 g fresh green beans, ends trimmed
• 60 g sliced almonds
• 3 tbsp unsalted butter
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tbsp fresh lemon juice
• 1/4 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Tools: A large skillet, a medium pot for blanching, a colander, and a pair of tongs.

The ingredients here are simple, but each one plays a crucial role. Using fresh green beans instead of frozen is non-negotiable for that perfect crisp-tender texture. And that shallot? It adds a subtle, sweet sharpness that onion can’t quite replicate—it’s worth the extra minute of chopping, I promise.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the blanching. This quick boil-and-shock process is the secret to bright green beans that are cooked perfectly all the way through without getting mushy. It locks in the color and that ideal snap.
• Toast your almonds with care. They go from perfectly golden to burnt in a matter of seconds. Keep a close eye on them and stir frequently—their toasty aroma is your best guide.
• Why unsalted butter? It gives you total control over the seasoning. Since we’re adding salt separately, you can adjust it to your exact preference without worrying about the butter making it too salty.
• Fresh lemon juice is key. The bright, acidic punch from a fresh lemon is irreplaceable. It cuts through the richness of the butter and brings all the flavors into sharp, delicious focus.

How to Make Green Bean Almondine

Serving Suggestions

Complementary Dishes

• Herb-Roasted Chicken — The simplicity of a perfectly roasted bird lets the nutty, buttery flavors of the beans truly shine. It’s a timeless, comforting combination.
• Pan-Seared Salmon — The rich, oily fish is fantastic against the bright acidity of the lemon in the almondine. It feels like a restaurant-quality meal with minimal effort.
• Garlic Mashed Potatoes — For a truly decadent spread, the creamy potatoes are the ultimate comfort food partner to the crisp green beans.

Drinks

• A Crisp Sauvignon Blanc — The wine’s citrus notes will mirror the lemon in the dish beautifully, creating a harmonious pairing that cleanses the palate.
• Sparkling Water with Lemon — A non-alcoholic option that provides the same refreshing, bubbly contrast to cut through the butter and highlight the beans’ freshness.
• A Light Pinot Noir — If you’re serving with chicken or ham, a lighter red wine with low tannins won’t overpower the delicate flavors of the dish.

Something Sweet

• Lemon Tart — Continuing the citrus theme with a dessert that is both zesty and sweet provides a wonderfully cohesive end to the meal.
• Dark Chocolate Pots de Crème — The deep, rich chocolate is a stunning contrast to the light, vegetable-forward main course, making for a memorable finish.
• Simple Berry Cobbler — The bright, juicy berries offer a fresh, not-too-sweet option that feels homey and satisfying after a savory meal.

Top Mistakes to Avoid

• Mistake: Overcooking the green beans. This is the cardinal sin of vegetable sides. Mushy, olive-green beans lose all their charm and nutritional appeal. The blanch-and-shock method is your best defense.
• Mistake: Burning the almonds. I’ve messed this up before too—you turn your back for a second and they’re toast (in the bad way). They burn quickly, so stay vigilant. Their nutty aroma is your cue they’re done.
• Mistake: Adding the lemon juice too early. If you add it while the skillet is on high heat, the acid can cause the sauce to break and the bright flavor will cook out. Off the heat is the way to go.
• Mistake: Skipping the ice bath. It might seem like an extra step, but it’s what gives you that professional-looking, bright green color and stops the beans from becoming overcooked and dull.

Expert Tips

• Tip: Use a mix of nuts. While almonds are classic, feel free to experiment. Toasted slivered almonds work well, but so do pine nuts or even hazelnuts for a different flavor profile.
• Tip: Brown the butter. For a deeper, nuttier flavor, let the butter cook a little longer after it melts until it turns a golden brown and smells nutty. Just be careful not to burn it! This adds a whole new dimension.
• Tip: Make it ahead. You can blanch the green beans and toast the almonds up to a day in advance. Store them separately in the fridge and then simply toss them in the hot butter sauce right before serving for a quick finish.
• Tip: Add a pinch of red pepper flakes. If you like a little heat, a small pinch of red pepper flakes added with the garlic gives the dish a subtle, warming kick that’s really delightful.

FAQs

Can I use frozen green beans?
Honestly, I’d recommend fresh for this particular recipe. Frozen green beans have already been blanched and frozen, so they contain a lot more water. When you cook them, they tend to release that water into the pan, making it difficult to get a nice, buttery coating without the sauce becoming watery. They also often lack the crisp-tender texture that makes this dish so special. If it’s your only option, be sure to thaw and pat them very, very dry before using.

How can I make this dairy-free/vegan?
Absolutely! The butter is easy to swap. Use a high-quality vegan butter or even extra virgin olive oil for a different, but equally delicious, flavor profile. Just be aware that olive oil will give it a more Mediterranean feel. The rest of the recipe is naturally vegan, so it’s a very simple substitution that works beautifully.

Can I prepare this dish ahead of time?
You can do most of the work ahead! Blanch the green beans and shock them, then store them in an airtight container in the fridge. Toast the almonds and store them at room temperature. When you’re ready to serve, it’s just a 5-minute job to heat the beans in the butter sauce and combine everything. This makes it a fantastic option for entertaining.

What’s the difference between Almondine and Amandine?
This is a great question! They are essentially the same thing. “Amandine” is the French word for “prepared with almonds,” and “Almondine” is the English adaptation. You’ll see both terms used interchangeably, so don’t worry—you’re making the same classic dish.

My sauce looks a bit separated. What happened?
This usually happens if the heat is too high when you add the lemon juice, or if the pan is overcrowded causing the temperature to drop rapidly. Don’t worry, it will still taste great! To prevent it, make sure your pan is large enough and that you add the acidic lemon juice off the direct heat, stirring constantly to emulsify it into the butter.