Green Beans Almondine (Simple Side Dish Recipe)

5 from 4 votes

This green beans almondine recipe is the perfect side dish for any meal: Crunchy, buttery, and topped with toasted almonds.

Prep Time5

Cook Time10

Total Time15

Course: Side Dishes

Cuisine: French

Servings: portions

Calories: 179kcal

Boil water in a large pot or saucepan and blanch the green beans for 2-3 minutes. Drain and set aside.
16 ounce 1 pound green beans, ends trimmed
Heat a large skillet over medium heat add avocado oil once hot. Cook the almond slices for about 30 seconds, stirring constantly. Watch closely as they cook quickly.
½ cup sliced almonds, 2 tablespoons avocado oil
Add minced garlic and cook for 1 minute, stirring until the almonds are toasted and the garlic is fragrant.
3-5 garlic cloves
Reduce the heat to low-medium, add the blanched green beans, and sauté for 1-2 minutes, depending on your preferred tenderness.
Place in a serving dish and season with salt, freshly squeezed lemon juice, and Parmesan cheese if desired.
Lemon juice, Parmesan cheese, Salt

Choose fresh green beans: Opt for bright, firm green beans for the best texture and flavor. Avoid wilted or blemished beans.
Blanch the green beans: Blanching the green beans before sautéing helps lock in their vibrant bright green color and crispy texture. You can also put them in an ice bath after blanching to prevent overcooking, as the cold water stops the cooking process.
Toast the almonds separately: Toasting the almonds before adding them to the green beans ensures they become beautifully golden without burning.
Use a cast iron skillet: A cast iron skillet distributes heat evenly, ensuring the green beans and crunchy almonds are cooked to perfection.
Taste before serving: Always taste and adjust the seasoning before serving is the best way to ensure the dish is perfectly balanced.
Serve immediately: Green beans almondine is best enjoyed fresh off the stove, as the beans retain their crispness and the almonds stay crunchy.
Watch the garlic: For the best results be mindful not to burn the garlic, as overcooked garlic can impart a bitter taste to the dish.