Green Beans Almondine is a timeless, elegant side dish made with tender green beans, butter, toasted almonds, and a touch of lemon. It pairs beautifully with classic mains like Standing Prime Rib, Authentic Beef Wellington, or Classic Glazed Cornish Game Hens, making it perfect for holidays and special occasions.
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🫛 The Ingredients
This recipe uses simple, fresh components that come together to create a buttery, nutty, and bright side dish with perfectly balanced flavor. Find ingredient notes (including substitutions and variations) below.
📝 Ingredients Notes With Substitutions and Variations
- Green Beans: Fresh green beans offer the best texture and color, but frozen green beans can be used in a pinch—just thaw and pat them dry before cooking.
- Butter & Olive Oil: Using both adds rich flavor while preventing the butter from burning; you can use all butter for extra richness or all olive oil for a lighter version.
- Almonds: Sliced almonds toast evenly and add classic crunch; slivered almonds work well, or substitute chopped hazelnuts or pecans for a twist.
- Garlic: Fresh garlic gives the best flavor, but a small pinch of garlic powder can be used if needed.
- Lemon: Fresh lemon zest and juice add brightness; if unavailable, a splash of white wine or a drizzle of balsamic vinegar makes a nice alternative.
- Seasoning: Simple salt and pepper let the flavors shine, but a pinch of red pepper flakes adds gentle heat, or fresh herbs like thyme or parsley add a fresh finish.
Refer to the recipe card (with video) below for a full list of ingredients and measurements.
⭐️ Tips and Tricks
- Salt the water well: If blanching the green beans, generously salt the water to enhance flavor from the inside out.
- Don’t overcook: Green beans should be tender but still crisp to maintain their bright color and fresh texture.
- Toast the almonds separately: Toasting almonds before adding them ensures even browning and maximum nutty flavor.
- Watch the garlic closely: Garlic cooks quickly, so add it near the end to prevent burning and bitterness.
- Finish with lemon: Add lemon zest and juice just before serving to keep the dish bright and fresh.
- Serve immediately: Green Beans Almondine tastes best when served warm, right after tossing everything together.
👩🏼🍳 How to Make Green Beans Almondine
- Step 1: Bring a pot of salted water to a boil and carefully add the trimmed green beans.
- Step 2: Simmer the beans for 5 minutes after the water returns to a boil, and then transfer them to an ice bath.
- Step 3: Heat the butter (1 tbsp) and oil in a large skillet over medium heat. Add the almonds and cook, stirring often, until lightly browned, about 3 to 4 minutes.
- Step 4: Remove the almonds (set aside) and in the same skillet, melt the remaining 2 tablespoon of butter and then sauté the garlic for about 30 seconds.
- Step 5: Add the cooked green beans and toss to coat.
- Step 6: Add the lemon zest, lemon juice, toasted almonds, salt, and pepper. Toss until well coated and heated through. Serve immediately.
Expert Tip
Be sure to shock the green beans in an ice bath after blanching to lock in their vibrant color and crisp texture, then finish them quickly in the pan so they stay bright, fresh, and never mushy.
🍽️ How to Serve
- Serve warm: Transfer to a serving platter immediately after cooking to preserve the bright color and buttery flavor.
- Pair with classic mains: This dish pairs perfectly with beef fenderloin with red wine sauce, roasted chicken, or classic leg of lamb.
- Serve with classic sides: Round out the meal with other timeless sides such as French onion au gratin potatoes, maple‑glazed carrots, or creamy cauliflower gratin.
- Add a finishing touch: Sprinkle with extra toasted almonds or a bit of fresh lemon zest just before serving for added texture and brightness.
- Holiday‑ready: Serve family‑style for holiday dinners or plate individually for a more elegant presentation.
- Make‑ahead friendly: Blanch the green beans in advance, then sauté with butter, garlic, and almonds just before serving for best results.
🙋🏽♂️ Frequently Asked Questions
Yes, you can blanch the green beans in advance and finish the dish just before serving for the best texture and flavor.
Fresh green beans or haricots verts work best, but frozen green beans can be used if thawed and dried first; canned green beans are not recommended due to their softer texture.
Yes, substitute the butter with additional olive oil or a plant‑based butter alternative.
Store leftovers in an airtight container in the refrigerator and reheat gently in a skillet to avoid overcooking.
Absolutely—ingredients like fresh herbs, shallots, or a pinch of red pepper flakes make great additions.
Ready to make your special dinner even more special with green beans? Go for it!
And when you make it, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Green Beans Almondine (Classic French Green Beans Recipe)
Video
Equipment
- Pot for blanching beans
- 1 large skillet for sautéing
Ingredients
- Kosher salt for blanching
- 1½ lbs green beans fresh, trimmed
- 1 tablespoon olive oil
- 3 tablespoon unsalted butter divided
- ¾ cup almonds sliced
- 3 cloves garlic minced
- 1 teaspoon lemon zest from one lemon
- 1 tablespoon lemon juice fresh, usually from 1 lemon
- 1½ teaspoon Kosher salt plus more, if needed
- 1 teaspoon black pepper ground
Instructions
- Bring a pot of water to a boil. Stir in about 1 tablespoon of salt. Carefully add the trimmed green beans, and bring back to a boil. Simmer, stirring occasionally, for 4 to 5 minutes, or until the beans are just tender. Immediately transfer to a large bowl of ice water. Drain the beans and dry them with a kitchen towel or paper towels. Set aside.Kosher salt, 1½ lbs green beans
- In a large skillet, heat the oil and 1 tablespoon of the butter over medium heat. Add the almonds and cook, stirring often, until lightly browned, about 5 minutes. Use a spoon to transfer them to a small, heatproof bowl.1 tablespoon olive oil, 3 tablespoon unsalted butter, ¾ cup almonds
- Add the remaining two tablespoons of butter to the skillet and melt over medium heat. Add the garlic and sauté for 30 seconds. Carefully add the green beans and stir and toss to coat. Cook for about 4 minutes, stirring often.3 cloves garlic
- Stir in the lemon zest, lemon juice, most of the toasted almonds, salt (1½ tsp), and pepper (1 tsp). Cook, stirring often, until heated through, about 2 to 3 more minutes. Taste and add more salt, if desired. Serve at once, sprinkling extra almonds over the top.1 teaspoon lemon zest, 1 tablespoon lemon juice, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
Notes
- Fresh green beans give the best texture, but frozen beans can be used if thawed and well‑dried.
- Avoid canned green beans, as they are too soft for this recipe.
- Toast the almonds separately for the best flavor and even browning.
- Do not overcook the green beans; they should be tender‑crisp and bright green.
- Add lemon zest and juice just before serving for the freshest flavor.
- Blanched green beans can be prepared ahead and finished just before serving.
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