Go Back

Green Bean Almondine with Lemon Butter

Green bean almondine with lemon butter combines crisp-tender blanched green beans with glossy lemon butter and lightly toasted almonds. It comes together in a skillet for a bright, buttery side dish with a little crunch in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the green beans
  • 1.5 lb green beans trimmed
  • 4 qt water
  • 1 tbsp kosher salt divided; for blanching
  • 0.5 tsp kosher salt divided; remaining
For the lemon butter and almonds
  • 0.33 cup sliced almonds
  • 4 tbsp unsalted butter
  • 1 lemon zested and juiced
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart pot
  • 1 12-inch skillet

Method
 

Blanch the green beans
  1. Bring the water to a boil in a 6-quart pot.
  2. Add 1 tablespoon of the salt and the green beans, and cook for 4 to 5 minutes, until bright green and crisp-tender.
  3. Drain the green beans well.
Make the lemon butter and finish
  1. Toast the almonds in a dry 12-inch skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly golden.
  2. Transfer the toasted almonds to a plate.
  3. Melt the butter in the skillet over medium heat.
  4. Add the drained green beans, lemon zest, lemon juice, remaining 1/2 teaspoon salt, and pepper, and toss for 2 to 3 minutes, until hot and glossy.
  5. Stir in the toasted almonds and serve warm.

Notes

For the best texture, drain the beans well before tossing them in the lemon butter. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the beans can lose their crisp-tender texture. For a dairy-free variation, use olive oil in place of the butter.