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This Green Bean Amandine is a timeless side dish elevated with buttery toasted almonds, garlic, and shallots. Blanched green beans stay crisp-tender while a splash of fresh lemon juice adds brightness to every bite—perfect for holiday tables or weeknight dinners alike.
Green Bean Amandine
Author: Chef Jean-Paul Bourgeois
- Kosher salt, to taste
- 1 pound green beans, trimmed
- ½ cup unsalted butter
- 3 ounces slivered almonds
- 2 cloves garlic, thinly sliced
- 1 medium shallot, thinly sliced Freshly ground black pepper
- 1½ tablespoons fresh lemon juice
- Bring a large pot of heavily salted water to a boil. The water should be as salty as seawater. Prepare an ice bath, and heavily salt it.
- Add half of green beans to boiling water, cover, and cook, stirring occasionally, until vibrant green and crisp-tender, between 1 and 3 minutes after it returns to a boil. Transfer to ice bath with tongs, stirring to cool beans. Return water to a boil, and repeat with remaining beans. Let stand in ice bath until completely cool; drain and dry thoroughly with kitchen towels or paper towels.
- In a large skillet, melt butter over high heat; add almonds, and cook, shaking skillet and stirring frequently, until almonds sizzle. Reduce heat to medium, and cook, stirring and shaking skillet, until almonds are lightly toasted.
- Dry green beans on a kitchen towel, and add to almond mixture. Sprinkle with salt, and toss mixture until well mixed. Add garlic and shallot, and cook, stirring, until lightly browned. Increase heat to high, and cook, stirring and tossing until hot, about 1 minute. Taste a green bean for taste and doneness, add salt if necessary and black pepper if desired. Turn off heat and add lemon juice, tossing to combine. Serve immediately.
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