Garlic Green Beans Almondine
Blanched green beans tossed in brown-butter garlic with toasted almonds—elegant Christmas side that beats the casserole when you want something lighter and bright for USA holiday dinners.
đź›’Ingredients
- 2 pounds fresh green beans, trimmed
- 4 tablespoons unsalted butter
- 3 garlic cloves, thinly sliced
- 1/2 cup sliced almonds
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
🔧Kitchen Tools Needed
- Large pot
- Skillet
- Colander
- Ice bath
đź“ťInstructions
- 1
Bring a large pot of salted water to a boil. Blanch green beans 4–5 minutes until bright and crisp-tender. Drain and plunge into ice water; drain well and pat dry.
- 2
Toast almonds in a large skillet over medium 2–3 minutes until golden; remove.
- 3
Melt butter in the same skillet; cook garlic 45–60 seconds until fragrant. Add beans; toss 2–3 minutes until steaming hot.
- 4
Add lemon juice, zest, salt, pepper, almonds, and red pepper flakes. Toss and serve immediately.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat in a skillet until hot.
🥗Nutrition Information
⚡Calories per serving: 140
🏷️Recipe Tags
âť“Frequently Asked Questions
Frozen beans?
Skip blanch; sauté from thawed/patted-dry until hot and tender-crisp.
Nut allergy?
Swap toasted breadcrumbs or pepitas.
Make ahead?
Blanch and chill beans up to 1 day; finish in butter just before serving.
Food safety?
Heat beans until steaming; chill leftovers within 2 hours.
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