Green Beans Almondine. Tender-crisp green beans with toasted sliced almonds, buttery shallot and lemon. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A lighter bean side for the table
Green beans almondine trades casserole sauce for toasted almonds, butter, shallot and lemon. A brief blanch keeps the beans bright before the final skillet toss.
The planned six side portions and tender-crisp endpoint need a kitchen trial. The beans should be dry before they meet the butter.
Toast nuts separately
Sliced almonds can turn from pale to scorched quickly. Stir in a dry skillet, then move them to a plate so residual heat does not overbrown them.
Almonds are tree nuts and butter contains milk. Do not describe this version as nut-free or dairy-free.
Ingredients for 6 side portions
| Ingredient | Amount | Use |
|---|---|---|
| Fresh green beans, trimmed | 1 1/2 pounds | Similar length. |
| Sliced almonds | 1/2 cup | Toast in a dry pan. |
| Unsalted butter | 3 tablespoons | Skillet finish. |
| Small shallot, finely chopped | 1 shallot | Skillet finish. |
| Garlic clove, finely minced | 1 clove | Add after shallot. |
| Fresh lemon juice | 1 tablespoon | Finish off heat. |
| Fine salt | 1/2 teaspoon | Adjust after blanch. |
| Freshly ground black pepper | 1/4 teaspoon | Finish. |
Step-by-step method
- Bring a large pot of water to a boil and trim 1 1/2 lb green beans. Blanch the beans approximately three minutes until bright and still crisp, then drain well and briefly rinse under cold water to stop cooking. Pat dry so they do not steam in the skillet.
- Toast 1/2 cup sliced almonds in a dry large skillet over medium heat, stirring about three to four minutes until golden and fragrant. Transfer to a plate immediately.
- Melt 3 tbsp butter in the skillet. Cook one finely chopped shallot two to three minutes, then add one minced garlic clove for about thirty seconds without browning it deeply. Add beans and toss about four to five minutes until hot and tender-crisp.
- Turn off heat and toss in 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper and toasted almonds. Divide into six provisional side portions. In a trial record blanch softness, butter coating and almond texture at service.
Blanch, dry and finish
Blanch trimmed beans only until bright and still firm. A quick cold rinse halts carryover cooking; patting dry helps the skillet coat rather than steam them.
Soften shallot in butter, briefly cook garlic and toss beans just until hot. Add lemon and almonds off heat to keep the nuts crisp.
Troubleshooting the texture
If beans are soft before the skillet, shorten the blanch in the next trial. If the almonds lose crunch after standing, add them closer to service rather than promising make-ahead crispness.
Epicurious has an almondine reference. This garlic-shallot balance and six-portion yield are not borrowed outcomes.
Serving and holding
Serve on a warm platter beside a holiday main. The existing Chefly garlic sautéed beans and creamy green-bean casserole have different flavors and methods, but intent review is still needed.
No precise buffet hold or reheated almond texture has been tested. Prepare the components close to serving in this working plan.
Almondine questions
Do I need to boil the beans all the way?
No. Brief blanching is followed by a skillet finish.
When does lemon go in?
Off heat at the end, with the toasted almonds.
Can I use almond flour?
No. Sliced almonds provide the distinct toasted crunch.
Further reading and related Chefly recipes: Epicurious green beans almondine. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Green Beans Almondine. Category: Side Dishes. 6 side portions. Prep approximately 15 minutes; cooking approximately 15 minutes; additional cooling/chilling approximately 0 minutes; total approximately 30 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 1/2 pounds Fresh green beans, trimmed; 1/2 cup Sliced almonds; 3 tablespoons Unsalted butter; 1 shallot Small shallot, finely chopped; 1 clove Garlic clove, finely minced; 1 tablespoon Fresh lemon juice; 1/2 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper.
Instructions: Bring a large pot of water to a boil and trim 1 1/2 lb green beans. Blanch the beans approximately three minutes until bright and still crisp, then drain well and briefly rinse under cold water to stop cooking. Pat dry so they do not steam in the skillet. Toast 1/2 cup sliced almonds in a dry large skillet over medium heat, stirring about three to four minutes until golden and fragrant. Transfer to a plate immediately. Melt 3 tbsp butter in the skillet. Cook one finely chopped shallot two to three minutes, then add one minced garlic clove for about thirty seconds without browning it deeply. Add beans and toss about four to five minutes until hot and tender-crisp. Turn off heat and toss in 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper and toasted almonds. Divide into six provisional side portions. In a trial record blanch softness, butter coating and almond texture at service.
Allergens: Almonds (tree nuts); Milk; Check butter and almond packages for cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Green Beans Almondine
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Six side portions of blanched green beans tossed with browned almonds, shallot and lemon.
Ingredients
- 1 1/2 pounds Fresh green beans, trimmed
- 1/2 cup Sliced almonds
- 3 tablespoons Unsalted butter
- 1 shallot Small shallot, finely chopped
- 1 clove Garlic clove, finely minced
- 1 tablespoon Fresh lemon juice
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and trim 1 1/2 lb green beans. Blanch the beans approximately three minutes until bright and still crisp, then drain well and briefly rinse under cold water to stop cooking. Pat dry so they do not steam in the skillet.
- Toast 1/2 cup sliced almonds in a dry large skillet over medium heat, stirring about three to four minutes until golden and fragrant. Transfer to a plate immediately.
- Melt 3 tbsp butter in the skillet. Cook one finely chopped shallot two to three minutes, then add one minced garlic clove for about thirty seconds without browning it deeply. Add beans and toss about four to five minutes until hot and tender-crisp.
- Turn off heat and toss in 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp pepper and toasted almonds. Divide into six provisional side portions. In a trial record blanch softness, butter coating and almond texture at service.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: roughly three-minute blanch, four-minute almond toast and eight-minute skillet finish; bring water to a boil within prep or allow extra time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
Nutrition
- Serving Size: Approximately one sixth of prepared beans